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
What You'll Need
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!