Recipe courtesy of Daniel de la Cruz
El Sol Bakery's Empanadas
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- Level: Intermediate
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
- Yield: 6 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 377
- Total Fat
- 27 g
- Saturated Fat
- 7 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 1 g
- Sugar
- 17 g
- Protein
- 3 g
- Cholesterol
- 27 mg
- Sodium
- 255 mg
- Level: Intermediate
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 377
- Total Fat
- 27 g
- Saturated Fat
- 7 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 1 g
- Sugar
- 17 g
- Protein
- 3 g
- Cholesterol
- 27 mg
- Sodium
- 255 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F.
- Make a flour well. In the center add shortening, sugar, salt and water. With hands, mix all ingredients together, kneading until the texture resembles soft but not sticky dough. Lightly grease sheet pan and divide dough into 6 even balls. Flour a working surface and rolling pin. Roll out each ball into an oval shape and pour 2 tablespoons of your favorite fruit pie filling on half of the oval shape. Fold and seal the sides with a fork.
- Lightly brush egg on topside of empanada. Place empanadas on lightly greased pan. Place in oven and bake for 15 to 18 minutes or until golden light color. Cool slightly on rack before serving.
