1. In a bowl, beat the water, egg, egg white and vinegar together. Set aside. 2. In a separate bowl, mix together the 3 cups of flour and salt. 3. Cut the shortening into the flour mix with a pastry blender or two butter knives. 4. Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center. 5. Mix the wet and dry ingredients with a fork until it becomes stiff. 6. Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth. 7. Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours. 8. After 1 hour, place the dough on a floured counter top. Roll it out into 1/8 inch thick. Cut the dough into circles with round cookie cutters or biscuit cutters. For large empanadas use 6 inch cutters for empanaditas use 3 inch cutters. 9. Tip: If you want to keep the dough longer than 24 hours, you can freeze it. 10. Filling: 11. Spread a spoonful of pizza sauce on the circle of dough. Do not go all the way to the edge. 12. Sprinkle a spoonful of shredded cheese onto the pizza sauce. 13. Place a couple slices of pepperoni on top of the cheese. 14. Fold the dough and filling into a half circle shape and crimp the edges with a fork. If the edges won't stay sealed you can dip the fork in water before crimping or use an egg wash. 15. Fry the filled empanadas at 360 degrees for 1 to 2 minutes per side. They should be lightly golden. Drain on paper towels. 16. Tip: Do not overfill the empanadas. They will tear and you will lose your filling in the oil. ---------------------------------------------------------------------------
Nutrition
Ingredients
