5 cups flour
1 teaspoon salt
3 tablespoons sugar
¾ cup shortening (part lard)
½ cup evaporated milk
½ cup water
Sift flour into a large bowl and add salt and sugar. Cut in shortening.
Mix in milk and water to form a soft dough. Knead dough with hands for
about 3 minutes. Form dough into balls about 1½ inches in diameter. Roll
out on floured board. Place 1 teaspoon filling on half circle of dough,
folding over other half circle to enclose. Pinch edges of dough together
to prevent filling from leaking. Deep fry empanaditas a few at a time in
moderately hot oil (350 degrees F) until golden brown, turning once.
Drain on paper towels. Makes about 4½ dozen empanaditas.
Empanaditas taste best when eaten warm. They may be placed on a cookie
sheet and reheated in a 300-degree F oven.