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4 cups all-purpose flour 1 ½ teaspoons salt 1 teaspoon granulated sugar ¾ cup vegetable shortening, chilled 2 tablespoons butter, chilled 2 eggs ¾ cup water
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1 ½ cups desired empanada filling (pictured is beef and potato) oil, for frying if needed salsa, for dipping
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1. Whisk flour, salt, and sugar in a large bowl. Cut the cold shortening and butter into pea-sized pieces using a pastry cutter or fork.
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2. Whisk eggs and water in a medium basin or big measuring cup. Stir the liquid mixture until shaggy.
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3. For 1–2 minutes, gently knead and fold the dough to create a ball. (Don't overwork dough.) Refrigerate dough for an hour in plastic.
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4. On a lightly floured board, divide the dough in half and roll it thin.
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5. Portion the dough with a 4-inch circle cookie cutter. After using up this sheet's dough, roll out the second half and portion again.
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6. Leave space between dough rounds on a parchment or wax paper-lined baking sheet to prevent sticking. (Stack the rounds between parchment or wax paper if needed.)
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7. Set up your empanada filling and sealing station with dough rounds, your preferred filling, a small dish of water, and a fork.
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8. Take a dough chunk and delicately wet the edge with your finger in the water basin. Fill the empanada with a heaping scoop of filling and fold it in half to hide it.
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9. The fork seals the edges. Once filled and sealed, bake, fry, or freeze the empanadas.
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