Combine in bowl:
2 c. flour
2 t. baking powder
1 t. salt
2T. sugar
Cut in:
1/2 c. butter
Add:
1/3 c. cold milk
Stir into a ball, handling gently. Roll out thin and cut in 4 inch rounds or squares. Place a spoonfull of filling on one half of round. Fold over, moisten edges, and press firmly so they seal. Bake at 400 for 15 minutes or fry on both sides until golden.
Filling:
3 oz. cream cheese
3 T. jam or preserves
Sprinkle cooked empanadas with powdered sugar.
Combine in bowl:
2 c. flour
1 t. salt
Cut in with pastry blender or two kives:
1/4 c. lard or shortening
When crumbly, add gradually:
1/2 c. lukewarm water
Toss with a fork to make a stiff dough. Knead thoroughly until smooth. To make dough easier to handle, grease, cover tightly, and refrigerate 4-24 hours before use. Let dough come to room temperature before rolling out.
Divide dough into 8 balls for large tortillas, 11 balls for regular size. Roll as thin as possible on a lightly floured surface. Drop onto a very hot ungreased griddle. Bake until freckled on one side (about 20 seconds). Turn and bake on other side.
