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To make the crust, sift together flour, salt and sugar.

Cut in butter then lard and shortening.

Toss in beaten eggs, white wine, and water. Knead lightly then form into a cylinder. Cover dough with plastic wrap and refrigerate for at least 30 minutes. 


To make the filling, heat oil in a shallow pan.

Saute onion, bell pepper, and garlic until aromatic.

Add the ground beef and cook briefly.

Add Lea & Perrins Worcestershire Sauce and the rest of the ingredients.

Cook for another 10 to 15 minutes.

Season with salt and pepper.

Set aside to cool completely. 


To assemble, divide the dough into 24 to 30 pcs.

Form into small balls then roll out each ball into a 3-inch disk, about 1/8-inch thick.

Place a heaping teaspoon of the filling in the center of the disk.

Brush the edge with water.

Fold dough over and secure edge with the tines of a fork.

Repeat procedure until all of the dough and filling are used up.

Chill for 1 hour or overnight. 


Deep-fry the empanaditas in moderately hot oil.

Drain on a wire rack or strainer.

Cool slightly then serve warm. 

Chef’s Tips:

Using ice-cold water to moisten the dough will produce a flakier crust.

Yields to 24 to 30 pieces.



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