Pastel Para la Empanada

Preparation info
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By Elisabeth Lambert Ortiz

Published 1973

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Pastry for the Pie Crust

  • 1 lb. plain flour
  • 1 teaspoon baking powder
  • 1


Sift the flour, baking powder and sugar into a large bowl. Rub the fat into the flour with the tips of the fingers until the mixture resembles coarse meal. Beat the egg yolks and the egg lightly with 2 tablespoons of the wine and blend into the fat-flour mixture. Knead quickly into a ball. If the do