Empanadillas

Demonstrated by: Laura Martin-Robley of the United Puerto Rican Association of Hawaii.
Recipes from the Heart of Hawaii - 2000.

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Ingredients:

Empanadillas

  • Salad oil for deep frying
  • 4 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1/2 cup shortening
  • 1 egg
  • 1 cup warm water
  • 4 cups Sofrito

Directions:

Heat oil to 375°F. Combine flour, baking powder, salt, and sugar. Cut in shortening until mixture resembles coarse cornmeal. Combine egg and water. Add egg mixture to flour mixture; mix only until combined. Divide dough into 12 equal portions; roll each portion into a 6 1/2-inch circle. Put 1/3 cup of Sofrito in the center of each circle. Fold circles in half; moisten edges and seal with a fork. Fry in hot oil until lightly browned; drain. Makes 12 servings.

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