Empanadas

Sweet or savory baked (sometimes fried) stuffed pastries are beloved throughout Latin America. Most countries there have a signature style of beef empanada [em-puh-NAA-duh] and a chicken version. Fruit or custard-filled empanadas are a special treat. This recipe makes three cheese-filled empanadas that are more sweet than savory.

Yield: 3 servings
Prep time: 1 hour 
Cook time: 20 minutes
Total time: 1 hour 20 minutes

Ingredients

• 1 cup flour 
• 1 tbsp. sugar 
• 1 tsp. baking powder 
• ¾ tsp. salt 
• ¼ cup shortening 
• ¼ cup very cold water 
• ½ cup shredded Monterey Jack cheese 
• ½ cup sugar 
• ½ tsp. cinnamon 
• 1 egg 
• ¾ cup raisins 
• ¼ tsp. lemon juice or grated lemon peel 
• sugar for sprinkling

Directions

1. Heat oven to 350˚F. 
2. Stir together flour, sugar, baking powder and salt in a bowl. 
3. Use fingers, a fork or pastry cutter to quickly mix shortening into flour mixture until it is crumbly. 
4. Add cold water and quickly squeeze mixture together into a dough ball. Handle sparingly so that shortening doesn't melt. 
5. Cover bowl with a clean kitchen towel and let rest for 10 minutes. 
6. To make filling, cook the cheese, sugar, cinnamon, egg and raisins in a saucepan over low heat. Stir for about 10 minutes until mixture becomes thick, like pudding. Mix in lemon juice or lemon peel. Remove from stove and let cool. 
7. Using a rolling pin or hands, divide the dough ball into three balls. Roll each into a 5-inch circle. 
8. Place 1/3 cup filling in center of each dough circle. Fold circles in half, enclosing filling. With a fork, press and seal the edges closed. 
9. Lightly grease or line a cookie sheet with parchment paper. Place empanadas on sheet and bake 15-20 minutes or until golden brown. 
10. Remove empanadas from oven and sprinkle with sugar. Allow to cool slightly before eating.