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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Chilean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sift the flour into a bowl. Stir in the salt and the sugar. | 2. Blend the butter and shortening (or lard) into the flour mixture with a pastry cutter or with two knives, until fairly well blended. | 3. Whisk the egg yolks wiht 3/4 cups water. Stir in the 1/2 cup of water/egg mixture, a little at a time until the dough starts to come together smoothly. Keep kneading the dough, adding more water/egg a little bit at a time as necessary (you made need a few tablespoons extra of water), until the dough is smooth. The dough will seem a bit shaggy until it has thoroughly chilled. | 4. Cover the dough with saran wrap and refrigerate for about an hour. (Dough can also be kept overnight (or a couple of days) in the refrigerator) Dough should be soft and smooth, and not elastic - if you poke a hole in it with your finger, the indentation should remain. | 5. Turn dough out onto a floured surface, and roll into desired thickness. | 6. Makes enough dough for 10-12 large empanadas. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	4	cups		2313.12	506.4216	37.604	8.9744
salt	1 -2	teaspoon		-	-	-	-
sugar	2 -3	tablespoons		0.0	0.0	0.0	0.0
butter	2	tablespoons	chilled	171.0	7.857	5.343	14.4
vegetable shortening	12	tablespoons	chilled	1382.4	0.0	0.0	153.6
water	3/4 - 1	cup		0.0	0.0	0.0	0.0
egg yolk	2			109.48	1.2206	5.3924	9.0236

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.