Masa para Empanadas Fritas 
Dough for Fried Empanadas
The recipe recently shared by @elisaoax, "Natilla or lechecilla (traditional Mexican sweet)," stole my family's heart. But you know, when it comes to eating, ideas are never lacking, and we thought it would make an excellent filling for empanadas. This is the dough I used, but you can fill them with any other sweet ingredient (jam, dulce de leche). And if you were wondering, sugar doesn't stick to them at the end, but the dough has such an incredible flavor that it doesn't need it.
Dough for Fried Empanadas
The recipe recently shared by @elisaoax, "Natilla or lechecilla (traditional Mexican sweet)," stole my family's heart. But you know, when it comes to eating, ideas are never lacking, and we thought it would make an excellent filling for empanadas. This is the dough I used, but you can fill them with any other sweet ingredient (jam, dulce de leche). And if you were wondering, sugar doesn't stick to them at the end, but the dough has such an incredible flavor that it doesn't need it.
Cooking Instructions
- 1
In a bowl, combine all the dry ingredients (flour, salt, baking powder, sugar) and mix well. Add the butter and integrate with your hands until the mixture feels sandy.
- 2
Add 1 tbsp of lemon juice and mix. Gradually add the sparkling water while integrating with your hands. You don't need to add it all; once the ingredients have compacted and started to form a dough, transfer it to the table.
- 3
Knead for 5-10 minutes until the dough is manageable, not sticky, and soft.
- 4
Form a ball and lightly coat the surface with vegetable oil using your hands. Place it in a bowl, cover with a cloth, and let it rest for 30 minutes.
- 5
Meanwhile, you can prepare your filling. I used the natilla (traditional Mexican sweet) from @elisaoax.
- 6
After the resting time, sprinkle some flour on the table, place the dough ball, and deflate it by pressing with your open hands on the table.
- 7
Roll out the dough with a rolling pin until it's as thin as possible, then cut into rectangles approximately 1.5 inches by 2.5 inches.
- 8
To form the empanadas: Flour the table and roll out one of the small rectangles with the rolling pin until the dough is about 1/8 inch thick. It doesn't matter if it doesn't stay a perfect rectangle.
- 9
Take a bit of filling, such as jam, dulce de leche, or the natilla I mentioned, and place it in the center.
- 10
Fold in half and press the edges with your fingers to seal the border.
- 11
Twist the edges to close the empanada well and set aside on a floured surface.
- 12
In a pot over medium heat, heat enough oil and fry the empanadas for about 2 minutes on each side. This is quick, so have a metal rack or paper towels on a plate ready to drain them when they're done.
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