1 - 10 of 76 for empanada

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Preheat oven to ... a spoonful of empanada filling of your ... cholesterol, 416.6mg sodium, 64.5mg calcium, 188.9IU Vitamin A, 4.5mg Vitamin C, 2.6mg iron.

Mix together the ... of circle with empanada filling. Moisten edges ... over filling and press edges together to seal. Bake at 375F degrees 15-20 minutes.

In a large bowl, combine the flour, baking powder, and salt. Whisk or stir with a fork until well mixed. Cut in shortening using a pastry blender or ...

DOUGH: Combine all ... each side, then place on dish lined with paper-towels. Press another layer of paper towels over the top. Serve. Makes 12 Empanadas.

Combine flour and salt. Combine yeast, sugar, and warm milk and let proof (foam up) for about 5 minutes. Add the yeast mix to the flour. Do not over ...

Mix flour, sugar and cinnamon. Add shortening and mix again. Boil. Add anise tea gradually to dough. Work to dough until well enough to roll out. ...

Brown beef and onion. Add tomato sauce and spices. Simmer 1/2 hour. Add approximately 2 tablespoons flour to thicken. Let cool. Mix dough ingredients ...

Add to: Mix ... of oil or Crisco in a deep pan to 360-370 degrees. Drop each empanada and fry until golden brown. Drain on paper before serving. Saute in:

Sift flour and salt. Cut shortening to small pieces. Sprinkle water - 1 tablespoon at a time. Cut dough into small balls and flatten on floured ...

Saute meat in skillet with onion and garlic, drain fat. Add eggs and raisins. Fill egg roll skins, fold over and seal. Fry on both sides in oil.

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