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    You are in: Home / Recipes / Pizza Empanada Recipe
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    Pizza Empanada

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    l0ve2c00k's Note:

    I ate so many of these when I was a kid! They are so so good. Courtesy of Héctor Rodriguéz @ about.com.

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    Ingredients:

    Servings:

    Units: US | Metric

    Dough

    Filling

    • 1 (15 ounce) can pizza sauce
    • 2 cups shredded mozzarella cheese or 2 cups pizza cheese
    • 1 1/2 cups pepperoni (diced or sliced)
    • oil (for frying)

    Directions:

    1. 1
      In a bowl, beat the water, egg, egg white and vinegar together. Set aside.
    2. 2
      In a separate bowl, mix together the 3 cups of flour and salt.
    3. 3
      Cut the shortening into the flour mix with a pastry blender or two butter knives.
    4. 4
      Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.
    5. 5
      Mix the wet and dry ingredients with a fork until it becomes stiff.
    6. 6
      Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth.
    7. 7
      Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours.
    8. 8
      After 1 hour, place the dough on a floured counter top. Roll it out into 1/8 inch thick. Cut the dough into circles with round cookie cutters or biscuit cutters. For large empanadas use 6 inch cutters for empanaditas use 3 inch cutters.
    9. 9
      Tip: If you want to keep the dough longer than 24 hours, you can freeze it.
    10. 10
      Filling:.
    11. 11
      Spread a spoonful of pizza sauce on the circle of dough. Do not go all the way to the edge.
    12. 12
      Sprinkle a spoonful of shredded cheese onto the pizza sauce.
    13. 13
      Place a couple slices of pepperoni on top of the cheese.
    14. 14
      Fold the dough and filling into a half circle shape and crimp the edges with a fork. If the edges won't stay sealed you can dip the fork in water before crimping or use an egg wash.
    15. 15
      Fry the filled empanadas at 360 degrees for 1 to 2 minutes per side. They should be lightly golden. Drain on paper towels.
    16. 16
      Tip: Do not overfill the empanadas. They will tear and you will lose your filling in the oil.

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    Ratings & Reviews:

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    Nutritional Facts for Pizza Empanada

    Serving Size: 1 (134 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 309.1
     
    Calories from Fat 107
    34%
    Total Fat 11.9 g
    18%
    Saturated Fat 4.7 g
    23%
    Cholesterol 43.1 mg
    14%
    Sodium 656.7 mg
    27%
    Total Carbohydrate 37.7 g
    12%
    Dietary Fiber 1.3 g
    5%
    Sugars 4.6 g
    18%
    Protein 11.8 g
    23%

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