These traditional Caribbean empanadas feature a tender, flaky dough made with flour, sugar, salt, Crisco, and eggs. The dough is rolled thin and filled with your choice of guava paste, picadillo, or chicken before being folded into half-moon shapes. Sealed tightly and fried to a perfect golden brown, they offer a delightful contrast between the crisp exterior and warm, flavorful filling. Perfect for parties, holidays, or a comforting snack, these homemade treats bring authentic home-style flavor to any table. Simple to prepare with pantry staples, this recipe is a delicious crowd-pleaser you will return to again and again.
Empandas
Description
These traditional Caribbean empanadas feature a tender, flaky dough made with flour, sugar, salt, Crisco, and eggs. The dough is rolled thin and filled with your choice of guava paste, picadillo, or chicken before being folded into half-moon shapes. Sealed tightly and fried to a perfect golden brown, they offer a delightful contrast between the crisp exterior and warm, flavorful filling. Perfect for parties, holidays, or a comforting snack, these homemade treats bring authentic home-style flavor to any table. Simple to prepare with pantry staples, this recipe is a delicious crowd-pleaser you will return to again and again.Ingredients
Directions
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Sift flour, sugar, and salt together in a large mixing bowl.
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Using a pastry cutter or fork, cut the Crisco into the flour mixture until it resembles coarse crumbs.
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Make a well in the center of the flour mixture.
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Add the beaten eggs and about 3-4 tablespoons of cold water (or Vino Seco) into the well.
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Mix gently, adding water one teaspoon at a time, until a soft, pliable dough forms.
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Roll out the dough very thin using a rolling pin or pasta machine, aiming for circles roughly the size of a CD.
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Place a spoonful of your chosen filling (such as guava paste, picadillo, or chicken) in the center of each circle.
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Fold the dough over the filling to create a half-moon shape.
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Trim any excess dough from the edges with a knife or pastry wheel.
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Press the edges firmly with a fork to seal and create a decorative pattern.
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Heat Crisco or oil in a deep fryer or heavy skillet over medium-high heat.
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Fry the empanadas until they are golden brown and crispy, turning once, then drain on paper towels.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1184.6kcal
- % Daily Value *
- Total Fat 29.4g46%
- Saturated Fat 9.3g47%
- Cholesterol 279.8mg94%
- Sodium 2535.4mg106%
- Total Carbohydrate 190.7g64%
- Dietary Fiber 6.5g26%
- Sugars 9.0g
- Protein 33.8g68%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
