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Laredo . . . here we come again!
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Laredo . . . here we come again!
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Little pastry appetizers are very nice . . . but then you’ve
still got to get dinner.
The thing I like about large empanadas is that, pair a couple
of them with a salad, and you’ve got a lovely meal. So worthwhile.
AN EASY FILLING
FOR EMPANADAS:
Combine 1 ½ cups
of pulled pork with ¼ cup BBQ sauce.
Dough for EMPANADAS: this recipe
is easy and worked really well:
2 cups flour
1 tsp sugar
1 tsp salt
6 tbsp butter
water
·
In
food processor, mix the flour, sugar, and salt.
·
Add
butter and pulse to mix in well.
·
Measure
2/3 cup water BUT mix in only a few tablespoons at a time until a ball of dough
forms.
Divide
dough into 8 equal pieces.
· Roll each piece into a ball in your hands and flatten with the palm of
your hand.
· With rolling pin, roll pieces dough out on counter into 6 inch circles.
· Preheat oven to 375 degrees.
· Prepare egg wash by beating another egg yolk with a tablespoon of water.
For pictures and further instructions see my blog post:
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