Making Empanadas

If you have never had empanadas before, you must try them. Empanadas are basically stuffed pastries, but they are really delicious.

The name empanada comes from the Spanish word "empanar", which means to wrap in bread. Empanadas are made by wrapping dough around some sort of filling in a semi-circular shape. Then you deep fry the whole thing in vegetable oil and you have an empanada.

They are not that difficult to make, however you do have to chill the dough for an hour or two before you roll it. So make sure you have plenty of time.

Empanadas are popular in a variety of countries, such as Spain, Argentina, Brazil, Chile, Colombia, Dominican Republic, Ecuador, Mexico, Portugal, Puerto Rico, Venezuela and others.

The contents of empanadas can be anything from fruit fillings for a dessert to ground beef for a dinner meal. Empanadas are served any time of day, depending on their filling.

You can sometimes find empanadas in Mexican bakeries or restaurants in the Southwest United States. But it is more fun to make the empanadas at home - then you can choose whatever empanada contents you would like.

My mother-in-law, who is Dominican, makes delicious empanadas with ground beef, onions and raisins as the filling.

Here are the basics for making empanadas. Fill them with whatever you like - even pizza toppings!

Ingredients:

• 3 cups flour
• 3 teaspoons baking powder
• 1 1/2 teaspoons sugar
• pinch of salt
• 1/2 cup shortening or lard
• 1 egg
• 1/2 cup cold water

Mix the dry ingredients in a large bowl.

Cut in the shortening with a pastry cutter (or you can use two knives).

Whisk egg and combine with water.

Mix egg mixture into flour mixture.

Place the dough on a surface sprinkled with flour.

Kneed the dough until smooth.

Wrap the dough in plastic wrap.

Refrigerate 1-2 hours.

Place the empanada dough on a floured surface.

Roll the dough out into a layer approximately 1/8 inch thick.

Cut the dough into circle using the bottom of a coffee can.

Place empanada contents onto dough circle.

Fold over the circle, enclosing the contents to form a semi-circle.

Crimp down the edges of the dough with a fork.

Heat vegetable oil to 375 degrees F.

Deep fry empanada for one to two minutes until golden brown.

Drain on paper towels.

Serve warm.