DOUGH FOR EMPANADAS
Yield Portion Size
| 4-1/2 cups |
All-purpose flour
|
| 1-1/2 cups |
Masa corn flour
|
| 1 tbsp |
Baking powder
|
| 1 tbsp |
Salt
|
| 12 oz |
Lard, melted and cooled
|
| 1/2 cup |
Water
|
| 2 |
Eggs
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 65 mg | 6% |
| Carbohydrate | 31 g | 10% |
| Cholesterol | 38 mg | 13% |
| Total Fat | 20 g | 30% |
| Iron | 2 mg | 13% |
| Potassium | 64 mg | 0% |
| Calories | 321 kcal | 16% |
| Sodium | 468 mg | 19% |
| Protein | 5 g | 9% |
| Polyunsaturated Fat | 2 g | 12% |
| Saturated Fat | 8 g | 38% |
| Sugars | 0 g | 0% |
| Dietary Fiber | 1 g | 6% |
| Vitamin A | 29 iu | 1% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Blend flour, masa, baking powder and salt in large mixing bowl. Add lard and mix by hand until evenly moistened and crumbly.
-
Step 2
Combine water and eggs; gradually add to flour mixture, blending after each addition. Knead dough until pliable, about 3 minutes.
-
Step 3
Roll out dough evenly on floured work surface to 1/8-inch thickness. Cut 72 circles using a 4-inch biscuit cutter. Place in a single layer on sheet pans. Cover with plastic wrap until ready to use.
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