Featured Pinch Tips Video
- 3 c
- 1 pinch
- 2 tsp
- 3 tsp
- baking powder
- 1/2 c
- 3/4 c
- chicken stock
- 1 large
- oil or shortening for frying
1Mix the dry ingredients together. Cut in the lard with a pastry cutter or 2 knives until the mixture resembles coarse meal.
2Whisk egg and mix into chicken broth. Mix the broth and egg into the flour mixture and knead until dough forms. Cover and refrigerate for 30 minutes.
3Lightly flour a surface and roll out dough to 1/4 inch thick. Cut into 4-inch circles for small empanadas, 5-inch for medium ones or 6-inch for large ones.
4Place 1 tablespoon of filling in the center of the dough circle for small empanadas, 2 tablespoons for medium and 3 tablespoons for large.
5Fold dough over to make a filled half circle and use a fork to press the edges together. Refrigerate uncooked empanadas for 3 hours.
6Fry in 350 degree oil for 6-7 minutes or until golden brown.