Prep Time: 15 minutes

Cook time: 1 hour

Serves: Makes approximately 10 six-inch empanadas

Ingredients Edit

Directions Edit

  1. In a bowl, beat the water, egg, egg white and vinegar together.
  2. Set aside.
  3. In a separate bowl, mix together the 3 cups of flour and salt.
  4. Cut the shortening into the flour mix with a pastry blender or two butter knives.
  5. Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.
  6. Mix the wet and dry ingredients with a fork until it becomes stiff.
  7. Turn the dough out onto a lightly floured surface.
  8. Knead it just until all the flour is incorporated and the dough is smooth.
  9. Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours.

Notes Edit

If you want to keep the dough longer than 24 hours, you can freeze it.

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