Whats the recipe for “EMPANADA”?
These empanadas use queso chanco, but a good substitute is a mixture of Swiss and Havarti. I usually bake mine, but they are really good fried. I serve these with a chile-Chile sauce. INGREDIENTS 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 2 tablespoons lard 1 cup whole milk 1 egg, well beaten 1 cup queso chanco (or Swiss cheese or Havarti), cut into 1/2-inch cubes DIRECTIONS Sift the flour, baking powder, and salt into a large mixing bowl. Combine the lard and milk in a saucepan, and heat until the milk is hot. Pour the hot milk into the flour mixture, and stir until a dough forms. Turn out onto a floured surface, and knead until smooth and elastic. Cover, and allow to rest for 15 minutes. Preheat oven to 375 degrees F (190 degrees C). Roll the dough out on a floured surface 1/4-inch thick. Cut into 4-inch rounds. Brush the outer edges of each circle with beaten egg, and fill with a small mound of cheese. Fold each circle in half to form a half-moon; press the
