INGREDIENTS:                                       EQUIPMENT:


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)



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