Saltanas-dough for shells Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 9 c. flour
1/4 + 1/8 c. sugar
2-1/4 t. salt
1-1/2 c. lukewarm water
1 c. lard
5 eggs
2 egg whites, whipped for sealing
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Directions: |
Directions:Mix flour, sugar and salt. Add lard and cut into flour until lard is size of small peas. Add eggs one at a time. Using hook attachment, add water slowly and knead for about 4-5 mins. until mixed thoroughly. Lay dough out and cut in half. Cut halves in half. When you have 4 quarters, cut each quarter in half again. You should have eighths. Cut each eighth in thirds. Makes 24. (cut some if too small into halves instead of thirds) Roll out into circles about 4-5 inches in diameter 1/4 inch thick. Seal each piece with egg white just on half of circle. Place a 1/4c. scoop of beef mixture into the middle of each circles, fold in half and flute edges. Seal with more egg whites. Place on parchment lined baking sheet and freeze if desired. Bake 400º for 30 mins. if frozen or 20 if thawed. |
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Number Of
Servings: |
Number Of
Servings:24 |
Preparation
Time: |
Preparation
Time:last day about 2 hours |
Personal
Notes: |
Personal
Notes: I use my pasta roller to make dough circles. Or you can try to buy these at a Mexican bakery. Ask for empanada shells. Roll and stuff right away. This works best.
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