|Empanada with broccoli slaw|
In a bowl combine
2 cups of flour
1 tsp baking powder
1/2 tsp salt
Stir with fork. Add
1/2 c vegetable oil
Mix with hands or a fork until mixture is crumbly. Add
1/2 c cold water
Mix until you have a moist dough. Then knead until it becomes a smooth ball, about 1 minute. Lift out of bowl and wrap in plastic (or place in sealed ziplock bag). Set aside at room temperature for at least 20 minutes or up to several hours or refrigerate overnight and bring back to room temperature before continuing.
Preheat oven to 425 degrees. Divide dough into 12 equal parts (or less for larger, we tend to do 6 large for dinner, or divide into more for appetizer size). On lightly floured surface, roll out each ball into 6 inch diameter. Fill with a scant 2 Tbs of filling and fold over to make a half moon. Moisten outer edge and press all around edges with tines of a fork.
Bake 20 to 25 minutes. Enjoy!
Recipe adapted from Victoria Wise's The Vegetarian Table: Mexico.
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