2 C. all-purpose flour, divided
\n6 T. ice water
\n1 tsp. cider vinegar
\n2 T. powdered sugar
\n1\/2 tsp. salt
\n1\/2 C. vegetable shortening<\/p>\n
Lightly spoon flour into dry measuring C., and level with a knife. Combine 1\/2 C. flour, water, and vinegar, stirring with a whisk until well blended to form a slurry.
\nCombine 1 1\/2 C. flour, sugar, and salt in a bowl, stirring with a whisk; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; toss with a fork until flour mixture is moist. Gently press mixture into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll the dough, still covered, into an 18 x 12-inch rectangle; freeze 10 minutes or until plastic wrap can be easily removed. Remove 2 sheets plastic wrap, and place dough on a lightly floured surface; let stand 1 minute. Cut dough as directed according to the specific recipe. Chill dough until ready to use.<\/p>\n
Yield: 1 Empanada Dough recipe (approx 12 pastries)
\nCalories: 1690
\nFat: 87.3g
\nFiber: 6.8g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 C. all-purpose flour, divided 6 T. ice water 1 tsp. cider vinegar 2 T. powdered sugar 1\/2 tsp. salt 1\/2 C. vegetable shortening Lightly spoon flour into dry measuring C., and level with a knife. Combine 1\/2 C. flour, water, and vinegar, stirring with a whisk until well blended to form a slurry. Combine 1 1\/2 C. flour, sugar, and salt in a bowl, stirring with a whisk; cut in shortening with a pastry blender or 2 knives until…<\/p>\n