Authentic home cooking from Mexico, with US measurements. 
Beer Empanadas with Cajeta
Beer Empanadas with Cajeta
Open in Cookpad AppSteps
- 1
Mix the sugar and baking powder with the shortening. Add the eggs one at a time, mixing well after each addition. Gradually add the flour, mixing until combined.
- 2
Once the dough is well mixed, slowly add the beer, kneading until the dough is no longer sticky. Knead for 5 minutes, then wrap in plastic and a towel and let rest for 30 minutes.
- 3
After resting, divide the dough into small balls. Roll each ball out with a rolling pin and cut into circles the size you want for your empanadas.
- 4
Preheat the oven to 350°F (180°C). Fill each dough circle with cajeta (or pineapple, strawberry, pumpkin jam, etc.). Brush the edges with a little beaten egg to seal, then press with a fork to decorate.
- 5
Place the empanadas on a baking sheet. Poke the tops with a fork and brush with beaten egg.
- 6
Bake for 25 minutes at 350°F (180°C). After removing from the oven, let cool for 1 minute, then roll in sugar and cinnamon to taste.
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