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Cuppylicious!, Ethnic Foods, Mexican

Empanada Dough I

Total time:  15 minutes.

From the folks over at Kraft Food & Family.

2 cups flour
1 tsp.  salt
1 tsp. baking powder
1/2 cup  lard
1/2 cup water

COMBINE flour, salt and baking powder in large bowl. Cut in lard with pastry blender or two knives until mixture resembles coarse crumbs. Gradually add water, stirring until mixture forms a ball.

PLACE dough on lightly floured surface; knead 5 min. or until smooth and pliable.

WRAP tightly; set aside while preparing empanada filling.

How to Make Sweet Empanada Dough
Prepare as directed, substituting 1/2 cup sugar for the 1 tsp. salt.

Make Ahead
Prepare dough as directed. Wrap tightly and refrigerate up to 2 days. Remove from refrigerator about 30 min. before using. Let stand, covered, at room temperature until ready to use as directed.

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