Empanada Dough

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This easy to prepare dough is for small, individual meat pies (tapas) served throughout the year in spain and, traditionally, during the christmas holidays in mexico and northern new mexico. (see my recipe for meat filling empanada)

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Steps

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For the dough: put flour , salt , sugar and lard in large mixing bowl.

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With your hands or an electric mixer , mix this mixture very well.

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Add the egg and mix well.

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Dissolve the yeast in the water and then add to the mixture.

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Roll out dough to about 1 / 4th.

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Inch thick.

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Cut circles , about 4 inches wide.

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For the filling:.

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Fill each circle with meat mixture.

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Fold and press edges firmly together.

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Cut edges with pinking shears to help seal.

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Poke the little pie with a fork once or twice.

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Deep fat fry in oil or shortening until golden brown.

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Ingredients

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flour, salt, sugar, lard, dry yeast, water, egg, oil