Lovely Flakey Sweet Empanadas

1. 1

   Sift together flour, salt & sugar.

2. 2

   Blend in the crisco, with a pastry blender or fork, just until the flour is incorporated and the crumbles form into pea shapes.

3. 3

   Add the beer, slowly and in batches until dough is combined, but not wet.

4. 4

   Roll out dough and cut with a 4 inch round cookie cutter. You may also form into balls and roll each empanada out individually.

5. 5

   Fill with filling. My grandmother used everything from pumpkin to fig preserves. I find them lovely with both and even love them with caramel apple filling!

6. 6

   Fold over, pinching the ends with a fork. Making sure filling does not leak through the edges.

7. 7

   Place on sheet and bake at 375 for 15 minutes or until golden. Dust with powdered sugar and enjoy...with the ones you love!

* Per serving · 4 servings · Values may vary.

No additional tips available.