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Empanadas a la Casa de Nancy
Ingredients
1-kilo flour
1 c sugar (3 big handfuls)
½ kilo shortening
2 eggs
1 Tbsp salt
1 Tbsp yeast
1 c warm coffee
1. Mix all dry
ingredients in a large bowl.
2. Make a cavity in the middle of the flour and put in eggs and
shortening.
3. Add yeast
4. Mix wet ingredients with your hands together with the yeast in
the cavity.
5. Once the wet ingredients are well mixed start to combine with
the dry ingredients.
6. Slowly pour in warm coffee adding a little at a time.
7. Mix until it forms a fairly stiff dough. Do not over mix or the
pastry will not be flaky.
8. Divide into small loonie size round balls.
9. Refrigerate for at least 2 hours. Preferably for 1 day.
10. Flatten the dough into round circles. Use 2 plastic circles
on either side of the dough in order to assure that the dough doesn't
stick. (Cut plastic bags into hotcake size circles)
11. Flatten further with a rolling pin or better yet if you can
find it a TORTILLA press!
12. Fill with a heaping teaspoon of dulce de leche, or with other
sweet filling. Careful not to overfill or the filling will bubble
out when cooked!
13. Fold the pastry into a semi circle carefully pinching the edges
closed. (Similar to a perogie).
14. Dip into sugar so that the topside is coated in sugar.
15. Place on tray and pop in the oven for 10 minutes.
16. Eat when still warm, careful not to burn your tongue.
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