This empanada dough can be used for both savory and sweet empanadas. It can be baked or fried and sprinkled with powdered sugar.
This beer-infused empanada dough recipe has been in my family for many, many years. The result is a light and flaky dough.
For as long as I could remember, my mom would bake empanadas on special occasions. When I got married and moved far from home, my mom would send me gift baskets filled with Mexican cookies, and of course, our family's signature empanadas.
I was never able to tell my mom how much those goodie boxes meant to me, but I am proud to share this delicious recipe with you.
In a large glass bowl, melt the shortening in the microwave for 1 to 2 minutes.
Add the cold beer, salt and baking powder, and stir gently. Gradually add in the flour until the dough forms and is no longer sticky. Cover with plastic wrap and refrigerate for 1 hour.
Make 18 to 20 dough balls and cover with plastic wrapper to keep moist while you assemble the empanadas.
On a flat, lightly floured surface roll out one dough ball at a time. Use a rolling pin to flatten.
Fill with two tablespoons of your favorite, cooked filling. Fold over and use your fingers to pinch and seal. Brush with egg wash and bake in a 375°F preheated oven for 30 to 35 minutes or until golden brown.
It’s best to always line your baking sheets with parchment paper, just in the case some of the filling leaks out.
Let the empanadas cool completely before storing.
The empanadas can be refrigerated and reheated in a dry nonstick (low-medium heat) pan or in the oven.