Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Tomato | 1 medium (123g) | 22 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cups of flour
- 1 tsp salt
- 2 tsp baking powder
- milk ( as needed)
- 2 tbsp solid vegetable shortening
- 2 cups vegetable oil
- Salsa, Guacamole and Sour Cream
- =
Directions
To prepare delicious empanadas, combine flour, salt and baking powder and sift together thoroughly.
Using two dinner knives, cut shortening into flour mixture until mixed. As you go along, add enough milk (water may be substituted) to slightly moisten dough. Douh should be easy to handle, but not sticky. (In the event that it becomes sticky,add a bit more flour.)
Let stand for about ten minutes. On a lightly floured wooden cutting board,roll dough until thin. Using a jar top,cut dough into eight circles, about four inches in diameter.
Place one heaping teaspoon of filling in middle of each circle. Fold dough over in half, then pinch edges together in a semicircle to hold in filling.
Heat oil in deep frying pan until a drop of water sizzles when it lands in the oil. Fry empanadas in oil until golden brown-about three minutes per side. Drain empanadas on paper towels.