Empanadas

Name: Empanadas
Prep time: 1 h
Total time: 1 h
Yield: Makes 12, enough for 12 snacks or 4 main courses
Cuisine: Mexican
Ingredients: 1½ cups all-purpose flour, plus a little flour for rolling the dough; ½ cup masa harina, fine cornmeal, or more all-purpose flour; 1½ cups all-purpose flour, plus a little flour for rolling the dough; ½ cup masa harina, fine cornmeal, or more all-purpose flour; ½ cup masa harina, fine cornmeal, or more all-purpose flour; 1 teaspoon salt; 1½ teaspoons baking powder; ½ cup lard (traditional), shortening, or vegetable oil; ½ cup lard (traditional), shortening, or vegetable oil; ½ cup milk; ½ cup lard (traditional), shortening, or vegetable oil; 2½ cups Shredded Pork

Preparation info

Makes
12
, enough for 12 snacks

Difficulty
Easy
Ready in
1 hr

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

A street snack of Central America and the Caribbean, empanadas can really be filled with anything you have on hand. This recipe and its variations offer several of the traditional fillings. Masa harina can be found at most supermarkets and Latin grocery stores. It adds a nice crunch to the dough, but regular flour works well, too.

Ingredients

1½ cups all-purpose flour, plus a little flour for rolling the dough
½ cup<

Americas
Mexico
Snack
Starter
Street Food
Caribbean
Central America

Method

Mix the all-purpose flour, masa harina, baking powder, and salt together in a food processor; process for about 5 seconds. With the machine running, add the lard and process for 10 seconds. Then, with the machine still running, gradually add about ½ cup cold water, stopping when the dough forms a ball; the dough should be fairly dry. Knead by hand until smooth, just a mi