EMPANADAS DE MEJIDO: ECUADORIAN SWEET CUSTARD AND RAISIN EMPANADAS
How to make Empanadas de Mejido: Ecuadorian Sweet Custard and Raisin Empanadas
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- In a bowl, mix the flour, salt and baking powder.
- Add the butter, and mix with your hands to incorporate the flour and the butter until a mealy texture is achieved.
- Add the lemon juice and the water and knead until an elastic dough is formed.
- Place the dough ball on a flat surface and continue kneading for 10 minutes to build the gluten and elasticity in the dough.
- Place the dough back in a bowl, cover with a kitchen towel and let rest at room temperature for 1/2-1 hour.
- Prepare the filling and let it cool.
- Divide the dough into 16 smaller dough balls. Roll out each dough ball to discs.
- Scoop about 2 tbsp of filling onto each disc and fold them into half moons.
- Wet the edges with water and close them by pinching all the edges and rolling them inwards.
- Heat up the oil in a pot. Test the temperature by placing a sample of the dough in the oil. If the dough rises and puffs up, the oil is ready.
- Fry the empanadas 2 at a time at medium-high heat to prevent the oil from dropping in temperature. Flip them over to ensure they fry on all sides, and fry until they puff up.
- Once golden, remove from the oil and place them on paper towels to remove excess oil.
- Immediately, dust with granulated sugar y serve while hot.
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