Drunken Empanadas 🍺🍺

Name: Drunken Empanadas 🍺🍺
Total time: 4200 s
Yield: 30 empanadas
Ingredients: 2.2 lbs all-purpose flour (1 kg); 1.1 lbs vegetable shortening (500 g); 1/2 cup sugar (about 100 g); as needed Beer,; as needed Jam,; as needed Cajeta (Mexican caramel sauce),; Sugar, to taste; Ground cinnamon, to taste; Powdered sugar, to taste

Adriana @cook_19197531

CD Juarez

You can use any kind of beer. The amount may vary depending on several factors, so add it carefully.

Adriana @cook_19197531

CD Juarez

You can use any kind of beer. The amount may vary depending on several factors, so add it carefully.

Saved

Ingredients

1 hour 10 minutes

30 empanadas

2.2 lbsall-purpose flour (1 kg)
1.1 lbsvegetable shortening (500 g)
1/2 cupsugar (about 100 g)
as neededBeer,
For the filling
as neededJam,
as neededCajeta (Mexican caramel sauce),
For finishing
Sugar, to taste
Ground cinnamon, to taste
Powdered sugar, to taste

Saved

Steps

1 hour 10 minutes

1

Mix the flour and sugar together.
2

Add the shortening and work it into the flour until the mixture is crumbly.
3

Add the shortening, making sure it is at room temperature.
4

Gradually add beer at room temperature until the dough is no longer sticky.
5

Let the dough rest for 30 minutes.
6

Roll out the dough, fill with your choice of filling, fold, and seal the edges well.
7

Place the empanadas on a baking sheet.
8

Bake at 375°F (190°C) for 30 minutes.
9

Remove from the oven and immediately sprinkle with sugar and cinnamon or powdered sugar.