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Description
This dough makes enough for 8 to 12 empanadas. You’ll need to make several batches of it to accommodate the Michelle Bernstein’s Chorizo & Cheese Empanadas recipe. You can also make the recipe’s empanada filling, freeze it in batches, then use it to make 8 to 12 empanadas at a time.
Ingredients
US|METRIC
10 SERVINGS
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Directions
- In the bowl of a food processor, combine the flour, salt, and sugar and pulse to combine. Add the shortening and pulse until the mixture becomes a coarse meal. Add the egg and pulse a few times. Add the sherry 2 tablespoons at a time, pulsing between additions, until the dough comes together in a ball. Transfer the dough onto a lightly floured work surface and shape it into a 1-inch thick disk. Cover the disk with plastic wrap and refrigerate for at least 30 minutes and up to a day.
- Return the disk to room temperature. On a lightly floured work surface, roll the dough out to 1/3-inch thick, then use a 5- or 6-inch biscuit or cookie cutter to make empanada shells, gathering and rerolling the scraps as necessary.
NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories160Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat2g10% |
Trans Fat1g |
Cholesterol20mg7% |
Sodium320mg13% |
Potassium45mg1% |
Protein3g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate20g7% |
Dietary Fiber<1g3% |
Sugars<1g |
Vitamin A0% |
Vitamin C |
Calcium2% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.