Empanadas, or fried turnovers, are enjoyed throughout the Spanish Caribbean and Latin America. Fillings are limited only by your imagination.
- 2 cups all-purpose flour
- 1 tsp. salt
- 1 tsp. sugar
- 5 Tbs. solid vegetable shortening
- 1 large egg, beaten
- 1⁄3 cup water
- 10 oz. smoked mozzarella cheese, finely diced
- 2 cups vegetable oil, for frying
- Prepare dough: In food processor, combine flour, salt and sugar. Add shortening and pulse on/off until mixture resembles cornmeal. Add egg and water and pulse just until dough comes together in a ball. Dough should be pliable; if necessary, add 1 teaspoon or so more water.
- On lightly floured surface, roll out dough 1⁄8 inch thick. Using a 3-inch round cookie cutter, cut out dough. Gather up scraps into a ball, roll out and cut, until all dough is used.
- Lightly brush top of each circle with water. Place spoonful of diced cheese in center and fold circle to form half moon. Seal edges by pleating with fingertips or pinching with fork.
- Just before serving, pour oil to depth of 1 inch in heavy skillet or electric frying pan and heat to 350˚F. Working in batches, fry empanadas, turning with slotted spoon, until golden brown on both sides, about 2 minutes. Drain empanadas on paper towels and serve.
- Serving Size: 20 Servings
- Calories: 132
- Carbohydrate Content: 10 g
- Cholesterol Content: 19 mg
- Fat Content: 8 g
- Protein Content: 5 g
- Saturated Fat Content: 2 g
- Sodium Content: 176 mg