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PUREFOODS CHUNKEE EMPANADA

Ingredients:

2 (190g) cans PUREFOODS CHUNKEE CORNED BEEF
cooking oil, for deep-frying

Crust:

4 cups MAGNOLIA ALL PURPOSE FLOUR
1 tbsp baking powder
1 tsp iodized fine salt
1/2 cup STAR MARGARINE CLASSIC
1/2 cup shortening
3/4 cup cold water

Procedure:

  1. Crust: Combine dry ingredients in a bowl. Cut in margarine and shortening until mixture resembles pea-size crumbs. Add water a tablespoon at a time. Mix well.
  2. Form dough into a ball and chill for 30 minutes. Roll out dough into a rectangular sheet and roll to resemble a log.
  3. Cut crosswise into 27 portions (40 grams per piece). Roll out each portion into flat rounds.
  4. Top with a tablespoon of corned beef (15 grams) and fold-over dough to cover filling. Flute edges to secure filling.
  5. Deep-fry in hot oil until golden brown.
Makes 27 servings.
 
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