1 lb. all-purpose flour
1/2 tsp. salt
1/2 lb. shortening
1/2 can 12 oz. beer or Coca-Cola
Pineapple, peach, fig, apricot or apple marmalade for filling

Sift flour with salt into bowl. Cut shortening into flour with pastry blender until pieces are about the size of large peas. Add beer or Coca-Cola gradually. Toss with a fork to make a stiff dough. Form into a ball and knead thoroughly until smooth on a lightly floured board.

Roll out dough 1/8 inch thick and cut into 4 or 5 inch circles (or 3 inch circles for miniature empanaditas). Spoon filling on one side of each circle. Fold over and press edges together with fork. Bake in a 375 degree oven for 20 minutes or until browned. Roll hot empanadas in sugar mixed with a little cinnamon.