Saturday, 26 May 2012
Beer empanadas with fig Jam or your favorite Jam
3 cups flour, sifted
1/4 cup shortening
3 Tablespoons sugar
1/4 teaspoon salt
1/2 - 3/4 cup beer
1 jar of fig jam or jam of your choice
1 egg (optional)
Preheat oven to 182 degreesn Celcius
Mix flour, sugar, and salt together. Break in the lard with your hands until the mixture resembles small breadcrumbs.
Begin adding about two-thirds of the beer -- you might not need all of it. Knead lightly, about a minute, or until all ingredients have come together. You want to finish with a malleable dough.
On a slightly floured table, roll out the dough into about an 1/8-inch thick disk.
With the mouth of a cup or a cookie cutter, cut out disks no smaller than 3 inches. You can reuse and roll any leftover dough.
Place about 1 leveled Tablespoon of fig jam to each disk. You want to be able to close them easily as you over-flap each one, and not have the jam squeeze out as you join the flaps together. (The dough is a bit elastic, so you will see you can also stretch it a bit with both hands as you are joining one flap to the other.)
Press the corners with the end of a fork to seal them and prevent the jam from spreading out.
If you like, brush lightly with a whisked egg. Either way, bake for 12-15 minutes (depending on size) or until golden brown.
Note: These freeze quite well (before baking).