Empanadas

1. 1

   Combine flour and salt; cut in shortening until mixture resembles coarse meal.

2. 2

   Stir in beer with a fork until well blended.

3. 3

   Roll dough into 1/8-inch thickness on a lightly floured surface.

4. 4

   Using about a 5-inch saucer to measure, cut out circles with a knife.

5. 5

   Place a rounded tablespoon of potato mixture in center of each circle; moisten edges with water and seal with a fork.

6. 6

   Place empanadas on a cookie sheet and bake at 400u00b0 for 15 to 20 minutes.

7. 7

   Combine sugar and cinnamon; sprinkle over hot empanadas.

No additional tips available.