Empanadas (turnovers)(fried)
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| 2 | tablespoons | Sugar |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Salt |
| ½ | cup | Shortening |
| ⅓ | cup | Ice water |
| 1 | cup | Sugar |
| 1 | tablespoon | Cinnamon |
Directions
FROM: ARIZONA COOKBOOK
Sift flour, baking powder, sugar, and salt into a bowl. Work the shortening into this as for pastry. Add ice water, using only enough to hold dough together. Divide dough into 12 even-size pieces. roll our on floured board to make rounds about 3 to 4 inches in diamete.
Place a spoonful of one of the following fillings on one-half of each rounds: thick applesauce flavored with cinnamon, any flavor jelly or jam. Fold the other half of the pastry over the filled half, wetting the ediges and pressing firmly to seal in the filling. Fry in deep hot oil until golden brown and drain on paper towel. These empanadas can also be baked in a 400F oven for 15 to 20 min. While they are still hot, dip them in a mixture of 1 cup sugar and 1 tbsp cinnamon (makes 12).