Empanadas con refresco de cola 
Empanadas with Cola
I've made many empanada recipes, mainly with dulce de leche, sometimes with nuts, and today I want to share this recipe that greatly improves the dough's texture. Empanadas are always welcome any time of the year and at all gatherings. So when you feel inspired, make them, because when you have the time and patience, things turn out much better. I can say this is originally my sister's recipe, except she makes it with beer, but I thought, why not with cola? So let's get started!!
Empanadas with Cola
I've made many empanada recipes, mainly with dulce de leche, sometimes with nuts, and today I want to share this recipe that greatly improves the dough's texture. Empanadas are always welcome any time of the year and at all gatherings. So when you feel inspired, make them, because when you have the time and patience, things turn out much better. I can say this is originally my sister's recipe, except she makes it with beer, but I thought, why not with cola? So let's get started!!
Cooking Instructions
- 1
Place 4 cups of all-purpose flour in a bowl, weigh the vegetable shortening, and add the baking powder. Mix the ingredients gradually...
- 2
When the flour looks like flakes, add one egg and the yolk and mix thoroughly. Also, add the vanilla.
- 3
Pour onto your work surface to knead more precisely. Let the dough rest for about 25 minutes. After the time has passed, make the dough into balls (I weighed them to make them more uniform).
- 4
Use a tortilla press to shape them, add the filling, close them, and press with a fork, or you can make a braided edge.
- 5
Preheat the oven to 350°F (180°C). I used parchment paper, but you can also make them without paper; they won't stick because they have enough fat. Bake for 30 minutes.
- 6
Mix sugar and cinnamon, and once they're cooked, sprinkle them. When you put in the second batch, the cooking time may vary to 20 or 15 minutes.
- 7
Here they are, very tasty, and perfect with a special cup of coffee!
Cooksnaps
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