Monday, November 11, 2013

Empanda Shells

Empanada shells
  • 1 kilo (about 8 cups) flour
  • 300 g (about 1 1/3) cups lard
  • 1 tsp salt
  • warm water
Directions


In a food processor place the flour, soft lard, salt and warm water. Process until dough is soft and smooth. Let stand 1 hour covered.
Cut into 36 pieces. Roll into circles 12 cm in diameter.

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