Begin by making homemade flour tortillas.
Measure 4 cups of flour into a large bowl. Add 2 teaspoons baking powder, 1 teaspoon salt and 2 tablespoons vegetable shortening. Wearing disposable gloves start working the shortening into the flour with your hands. Work it until it resembles cornmeal. Add 1 1/2 cup water and continue working the dough and kneading it until smooth.
Shape the dough into a ball and place on a floured surface. Separate the dough into 24 equal pieces. Shape each piece into a ball. Place each ball into a 7 1/2 inch tortilla press or roll into a 7 1/2 inch circle with a rolling pin.
Set tortillas aside stacked with waxed paper separating each one. Store left over tortillas in the freezer. Make sure they are completely separated by waxed paper.
The ones I made here are filled with peaches and mangos. I used frozen fruit. I put a little water in the bottom of a sauce pan, add 1/2 cup sugar to fruit and slowly cooked the fruit down. Once cooked, smash the fruit and drain off any excess liquid. I just let it drain through a colander.
One by one spoon fruit filling down the center of each tortilla. Fold each side toward center and then beginning with the side closest to you, roll the tortilla. Coat a small cast iron skillet with a small amount of olive oil. Place empanada seam side down and begin to brown on both sides. When browned roll in a mixture of cinnamon and sugar. Let cool.
TIPS and SUGGESTIONS:
- Use your favorite fruit. I wouldn’t use pie filling though. Cooked fresh or frozen fruit would work best. Make sure it’s warm when you fill the tortilla.
- I’m thinking about trying a cooked lemon filling or a sweetened cream cheese filling. Don’t Be Afraid to Experiment!
- I used the lid of my 6 quart Dutch Oven
to fry the empanadas. It is the perfect size.