Empanadas with Smoked Cheese
- 2 cups all-purpose flour
- 1 tsp. salt
- 1 tsp. sugar
- 5 Tbs. solid vegetable shortening
- 1 large egg, beaten
- 13 cup water
- 10 oz. smoked mozzarella cheese, finely diced
- 2 cups vegetable oil, for frying
- Prepare dough: In food processor, combine flour, salt and sugar.
- Add shortening and pulse on/off until mixture resembles cornmeal.
- Add egg and water and pulse just until dough comes together in a ball.
- Dough should be pliable; if necessary, add 1 teaspoon or so more water.
- On lightly floured surface, roll out dough 18 inch thick.
- Using a 3-inch round cookie cutter, cut out dough.
- Gather up scraps into a ball, roll out and cut, until all dough is used.
- Lightly brush top of each circle with water.
- Place spoonful of diced cheese in center and fold circle to form half moon.
- Seal edges by pleating with fingertips or pinching with fork.
- Just before serving, pour oil to depth of 1 inch in heavy skillet or electric frying pan and heat to 350 F. Working in batches, fry empanadas, turning with slotted spoon, until golden brown on both sides, about 2 minutes.
- Drain empanadas on paper towels and serve.
flour, salt, sugar, vegetable shortening, egg, water, mozzarella cheese, vegetable oil
Taken from www.vegetariantimes.com/recipe/empanadas-with-smoked-cheese/ (may not work)