Empanadas

Name: Empanadas
Yield: makes 12, enough for 12 snacks or 4 main courses
Ingredients: 1 1/2 cups all-purpose flour, plus a little flour for rolling the dough; 1/2 cup masa harina, fine cornmeal, or more all-purpose flour; 1 1/2 teaspoons baking powder; 1 teaspoon salt; 1/2 cup lard (traditional), shortening, or vegetable oil; 2 1/2 cups Shredded Pork (page 396); 1/2 cup milk

December 14, 2011

A street snack of Central America and the Caribbean, empanadas can really be filled with anything you have on hand. This recipe and its variations offer several of the traditional fillings. Masa harina can be found at most supermarkets and Latin grocery stores. It adds a nice crunch to the dough, but regular flour works well, too.

Recipe notes

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