Ingredients

The following ingredients have 24 Servings
  • 3 cups Flour
  • 3/4 cup Crisco/Shortening
  • 3 tablespoons Sugar
  • 1/4 teaspoon Salt
  • 3/4 cup Beer (at room temperature)

Instruction

  • 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!