Empanadas

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Step 1

Wash your hands. In a medium bowl add water, salt, and sugar. Mix until the salt and sugar are dissolved.

Step 2

Mix Harina P.A.N, flour, and baking powder in a bowl

Step 3

Slowly add dry ingredients to the water and mix/incorporate with your hands, making circular movements and breaking with your finger the lumps that may form. Let rest 5 minutes to thicken. The dough should be firm enough holds its shape without cracking when molded. If it is too soft add a little more of harina P.A.N; if too hard add a little more water.

Step 4

Form the empanadas:

Step 5

Divide the mixture into 4 equal portions and form into little balls. Flatten each ball between two sheets of plastic until it is approximately 8 inches (see notes). Put some of the cazon filling in the center of the empanada, about 1-2 tablespoons. Using the plastic sheet, carefully fold over the dough into a semicircle. Trim into a half-moon shape with a knife or press down with the round edge of a bowl.

Step 6

Fry the empanadas:

Step 7

Heat enough oil in a skillet until a deep-fry thermometer registers 350º F. Fry the empanadas in batches until golden, about 4 minutes per side. Transfer to a paper-towel-lined baking sheet; keep warm in the oven at 300º F.