Ingredients
3 cups all purpose flour
1 tsp salt
1 tsp baking powder
1 stick of butter (4 oz), cut in 8 pieces
5 tbs chilled apple cider
5 tbs chilled ginger ale
if it is too dry put more cider and ginger ale
Method
Sources
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Pre-made empanada rounds — fill, seal, bake or fry, dinner fast
Short dough blade for food processor — pie crust, pasta, bread dough
Graduated rising bucket — track dough fermentation by volume
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rounded bowl scraper — fold dough, scrape bowls clean, shaping
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Pre-made empanada rounds — fill, seal, bake or fry, dinner fast
Short dough blade for food processor — pie crust, pasta, bread dough
Graduated rising bucket — track dough fermentation by volume
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rounded bowl scraper — fold dough, scrape bowls clean, shaping
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Mix the flour, salt and baking powder in a bowl 2.Add the pieces of butter, apple cider and ginger ale until dough clumps begin to form. 3.Form a ball with the dough and knead lightly. 4.Place the dough in bowl, cover and let rest at room temperature for about an hour. 5.Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use a biscut cutter or the top of a jar). After putting on -1/2 tbsp filling seal empanadas with whipped egg whites using a brush brush the whites around the edge of empanadas. use a fork press down on the edges sealing the pockets. put empanadas in 1/2 inch of vegtable oil heated at level 4 on the stove. flip when edges are brown. when empanadas are done cooking place them on a paper towel and roll them in a mixture of cinnamon and sugar.