If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This recipe comes from an adapted version of my grandmother's classic. Christmas was always filled with them and bellies could never get enough~ Our mouths and fingers were dusted with powdered sugar* It was lovely~ —simplyfoodlove.com
- 3 cups Flour
- 3/4 cup Crisco/Shortening
- 3 tablespoons Sugar
- 1/4 teaspoon Salt
- 3/4 cup Beer (at room temperature)
- Sift together flour, salt & sugar.
- Blend in the crisco, with a pastry blender or fork, just until the flour is incorporated and the crumbles form into pea shapes.
- Add the beer, slowly and in batches until dough is combined, but not wet.
- Roll out dough and cut with a 4 inch round cookie cutter. You may also form into balls and roll each empanada out individually.
- Fill with filling. My grandmother used everything from pumpkin to fig preserves. I find them lovely with both and even love them with caramel apple filling!
- Fold over, pinching the ends with a fork. Making sure filling does not leak through the edges.
- Place on sheet and bake at 375 for 15 minutes or until golden. Dust with powdered sugar and enjoy...with the ones you love!
- This recipe was entered in the contest for Your Best Open House Dish
Make Fruit Caramel
A case for blending your plums
Blend your plums—seriously.
Burnt Toast: Episode 11
It's time to travel.
You need to make this Indian spice mix.
Off to market.