2 cups All-Purpose Flour Medium Mixing Bowl
1 tsp. Baking Powder Pastry Blender
¼ tsp. Onion Salt Measuring Equipment
2/3 cup Butter Fork
½ cup Ice Water Rolling Pin & Stockinette
- Measure the Flour and combine with the Baking Powder and Salt in the mixing bowl.
- Cut the Butter into the Flour with the pastry blender until it looks like coarse cornmeal.
- Sprinkle ½ the Water over the Flour Mixture and mix gently with a fork; continue adding Water and mixing lightly until the Flour is moistened. (DO NOT OVER MIX!!)
- Gather together into a ball; refrigerate until ready to use.
YIELD: Approximately 15 Empanadas (depending on the size)