- 2 cups flour
- 2 tablespoons vegetable shortening or lard, softened
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon sugar
- ¾ cup milk
- ½ cup water
- 450 g mozzarella, or other meltable cheese
- vegetable oil, for frying
Whisk together the flour, salt, baking soda, baking powder, and sugar in a large bowl.
Gently mix the vegetable shortening into the flour.
Place the milk and water in a saucepan and heat until almost boiling. Stir the hot liquid into the four mixture. Add more water <em>(1 tablespoon at a time)</em> if mixture seems to dry and crumbly, or add more flour if mixture is too wet and sticky.
Knead dough gently until well mixed and homogenous. Divide dough into 16 portions, and roll each piece into a ball. Let dough rest for 5 minutes.
Grate or finely chop cheese.
Roll each ball of dough into a 15 - 17 cm diameter circle. Place one ounce of cheese in the centre of each dough circle.
Fold dough in half over the cheese to form a semicircle. Press down firmly along edges to seal. Roll edge inward over itself and press down again to seal. Crimp edge decoratively with fork, pressing to seal.
Heat several centimetres of vegetable oil to 175°C in a deep sided skillet, pot, or deep fat fryer. Fry empanadas in batches, turning at least once, until golden brown. Drain empanadas on paper towels.
Empanadas can be kept warm in a 90°C oven for up to 1 hour before serving. Serve warm.
Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg