Happy Saturday my friends!

Today I made for you Empanadas De Carne. These are stuffed with Picadillo. See my June 8th post for the recipe for Picadillo. This is my mother's recipe. You can certainly make them with chicken or guayaba.

Here we go....

3 cups all purpose flour

1 tsp salt

8 tbs Crisco

8 tbs dry cooking wine

2 eggs

3 cups Picadillo

Canola Oil for frying

Place all the ingredients except for the Picadillo and oil in food processor. Pulse until dough has formed into small marble sized pieces. Remove from food processor and place in a bowl. With your hands form into a ball and place in a cutting board.

With a rolling pin, roll out dough. With a 4” cutter (I used a canister cover), Cut as many pieces as you can. Keep rolling the leftover dough into a ball and with a rolling pin keep making circles.

After all the circles have been cut, take each one and with the rolling pin, roll into 6” circles.

Place 1 medium scoop of the Picadillo in the center of each circle.

Very carefully, fold the dough over to the other edge.

With your fingers, press down on the edges. Then with a fork, crimp the edges being careful that you don’t pierce the stuffed part.

Fill and crimp all the circles

Fill a medium frying pan halfway with the Canola Oil. When hot, but not smoking, place the empanadas 3 at a time in the frying pan. Very carefully with 2 spatulas keep turning until both sides are golden

Place on a paper towel lined dish to drain the extra oil.

Place on a serving platter and enjoy!

This recipe makes about 12 empanadas.