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TRINY EMPANADAS




Source of Recipe


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List of Ingredients





Makes about 2 dozen
4 cups flour
1/2 cup powdered milk
1 cup sugar
11/2 teaspoons baking powder
1/2 cup shortening or lard, plus extra for frying
1 can (15 ounces) pumpkin pie filling or 1 can peaches, drained and pur�ed
1/4 teaspoon vanilla
Cinnamon and nutmeg to taste
1/2 teaspoon salt
1/2 cup raisins

In a medium-size bowl, mix flour, powdered milk, sugar, baking powder, shortening or lard, and small amount of water to moisten, and mix together to make dough.
In a separate bowl, mix fruit or pumpkin pie filling with vanilla, nutmeg, cinnamon, salt and raisins.
Make a small ball of dough, roll it out to a 4- to 6-inch circumference on a floured surface. Spoon about a tablespoon or two of the filling just off-center in the circle, and then fold the circle in half. Use a fork to press the edges together and then use fingers to turn edges upward. Repeat.
Heat more lard or shortening to 450 degrees. With a large spoon or tongs, lower empanadas into lard and turn when golden brown. Fry in batches; don't crowd the pan.
To bake, preheat oven to 450 degrees and bake about 20 minutes until golden brown.


Recipe