Again a simple recipe for empanda dough. By adding sugar the dough will have a sweet taste that contrasts perfectly with savory fillings. Empanada dough has a tender texture that soaks up the flavor of the filling. It takes about a half an hour to make and an hour of rest in the fridge. This recipe makes enough dough for 10 to 12 5-inch empanadas.

Ingredients:

• 2 3/4 cups flour
• 2 teaspoons salt
• 1/3 cup sugar
• 6 tablespoons lard or vegetable shortening
• 6 tablespoons butter
• 1/2 cup water

Preparation:

• Sift the flour into a bowl. With a spoon or a fork stir in the salt and the sugar.
• Melt the butter with the lard or shortening, and stir into the flour with a fork.
• Stir in the water, a little at a time. The dough should come together in a ball. It will be a wet dough, but not particularly sticky.
• If the dough seems too wet add a couple more tablespoons of flour. If it seems too dry add a little water.
• Knead the dough lightly in the bowl, until it seems well mixed.
• Wrap with saran wrap and chill for at least an hour.
• Dough will keep overnight in the refrigerator.
• Makes enough dough for 10 – 12 5-inch empanadas.