Ingredients
-
1 teaspoon
active dry yeast
-
1 1/2
cups water (105 - 115 F)
-
4 cups
flour
-
1 teaspoon
salt
-
1/4
cup shortening
-
Fruit
Filling
-
shortening
-
1 tablespoon
powdered sugar (optional)
Method
Dissolve
yeast in water in a small mixing bowl.
Combine
flour and salt in a large mixing bowl and cut in shortening.
Make
a well in center of dry ingredients.
Add
liquid to dry ingredients and work into a dough.
Knead
dough until it is smooth and satiny.
Roll
dough to a 1/4 inch thickness on a lightly floured board.
Cut
pastry into circles 3 inches in diameter.
Place
a spoonful of filling off center on each pastry circle.
Fold
pastry in half over filling and pinch edges together to seal.
Heat
2 inches of shortening in a heavy pan at medium high heat.
Fry
empanaditas until golden on both sides, turning once.
Drain
on absorbent towels.
Sprinkle
empanaditas with powdered sugar, if desired.
Yield:
6 - 9 dozen, according to the side of empanaditas.
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