Fruit Empanadas*

By RJamoralin

Ingredients

• 2 cups Pillsbury BEST® All Purpose Flour
• 2 tablespoons sugar
• 1 teaspoon grated lemon peel
• 1/2 teaspoon salt
• 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
• OR 1/2 cup Crisco® All-Vegetable Shortening
• 1/4 cup cold water
• 1 large egg
• 1 teaspoon white vinegar
• 2/3 cup Smucker's® Mango Jam
• OR 2/3 cup Smucker's® Peach Preserves
• 3 cups Crisco® Pure Vegetable Oil
• 1/4 cup sugar
• 1/8 teaspoon ground cinnamon

Details

Servings 18
Preparation time 20mins
Cooking time 40mins
Adapted from crisco.com

Preparation

Step 1

1. COMBINE flour, 2 tablespoons sugar, lemon peel and salt in large bowl. Cut in shortening with pastry blender or two knives until fine crumbs form. Beat water and egg in measuring cup. Stir in vinegar. Mix into dry ingredients with fork until evenly moistened.

2.ROLL out half of dough at a time on lightly floured s urface to 1/8-inch thickness. Cut with 3 1/2-inch round cookie cutter. Place heaping teaspoon of preserves in center of rounds. Moisten edges of dough with water. Fold in half. Seal edges by pressing closed with fork.

3. HEAT oil in 3-quart saucepan to 375°F. Fry 2 or 3 empanadas at a time for 1 to 2 minutes or until golden brown, turning several times. Drain on paper towels. Combine 1/4 cup sugar and cinnamon in shallow bowl. Roll warm empanada in cinnamon sugar mixture.

TIP: To bake in oven, heat oven to 375°F. Place filled empanadas on cookie sheet. Brush with milk. Sprinkle with cinnamon sugar mixture. Bake 16 to 20 minutes or until light brown.