- For the Dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 6 tablespoons vegetable shortening or margarine
- 1 egg yolk
- 3-4 tablespoons ice water
- For the Filling:
- 1/3 cup grated Swiss cheese
- 1/2 cup grated cheddar cheese
- 1/4 teaspoon paprika
- 1 egg white, lightly beaten
- For the Glaze:
- 1 egg, lightly beaten
- 1 teaspoon water
TO PREPARE DOUGH: In a bowl, combine the flour, salt and baking powder. Using 2 knives or a pastry blender, cut in the shortening so the mixture resembles coarse crumbs. Stir in the egg yolk.
Add water, a tablespoon at a time, stirring with a fork until a dough forms. Turn the dough out onto a floured board and knead for 1 minute. Roll the dough 1/8- to 1/4-inch thick. Cut the dough into 3-inch squares.
TO PREPARE FILLING: In a bowl, combine the ingredients, then set aside.
Preheat the oven to 375 degrees F. Lightly butter a baking sheet and set aside.
TO MAKE EMPANADAS: Place about 2 teaspoons of the filling into each square. Fold the squares in half to form triangles, and seal the edges by crimping with a fork. Place the empanadas on the prepared baking sheet and refrigerate for 10 minutes.
TO MAKE GLAZE: In a small bowl, beat the egg and water together.
Brush the tops of the empanadas with the glaze. Bake for 20-25 minutes, or until the tops are lightly browned. Cool for 2 minutes on a rack before serving.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
527 calories; 30g total fat; 129mg cholesterol; 463mg sodium; 49g carbohydrates; 2g fiber; 16g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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