Mexican crispy empanada

Submitted by enr on 22 Sep 2004
Ingredients
700 g flour
250 g margarine
1 tsp (5 g) salt
200-250 ml Coca-Cola
marmalade or jam
Mexican crispy empanada
Photo added on
Photo author
Tanita2
Method
Sift the flour with the salt. Margarine is cut and add to the flour. Slowly add Coca-Cola until the dough form a ball. The dough is rolled into a thin crust and it cut circles with a diameter of 7-8 cm. In the middle of the circles is placed in the spoon jam or marmalade. Then folded in two and the edges pinched. Bake in preheated oven to 200 ° C for about 15 minutes. Immediately after removal from the oven rolled in granulated sugar.
Containers:
Difficulty
Average
Tested
0 users
22 Sep 2004
Author
deniyoyo

Comments

Hello. Do these empanada for the first time and I want to ask how thin crust must be ... and how to keep the sugar over them because removing them and they are quite dry :) Thanks in advance :)