You can see from the recipe that it's simple enough, in fact, sparse in the instructions, but I like the economy. If you don't have a jar of mincemeat and have instead, as I did, a box of the kind that needs to be reconstituted, you ought to do that first. Then:
Well. Hmmm. I thought about that, and decided 1/2 cup of milk would probably work, and luckily I was right. I wrapped the dough in plastic wrap and went out for a while to play with the pup.
About 30 minutes later I rolled it out, as instructed, very thin. This is important! I found out why when I fried them.
She said to cut them in circles 3-4 inches in diameter. I found a saucer that seemed about right, and cut 5 out of the first rolling. Then I took the scraps and rolled it out again for 2 more, so I had seven in all. I think if I had rolled it just a little bit thinner I could have done 8.
When you fill them, paint some water on half of the inside edge and put a tablespoonful of filling in it. Close it up by pressing the edges together and then crimp the edge with a fork.
Do not poke any vent holes in the crust, you don't want the filling leaking out into the hot fat.
fat! Mrs. Griggs says fat, which I take to mean lard, and that's what I used. And I learned something about frying in lard. First of all, it makes a beautiful brown crust, and two, it cooks really, really fast. This isn't like frying chicken, where you can toss in the chicken and turn away for a couple of minutes. This will burn very fast if you let it!
Empanadas cooked perfectly brown in a minute or so on one side, then the other. If your dough was too thick it would be raw on the inside.
A shake of powdered sugar on top, and they are ready to try.
Sift the following:
2 C. AP flour
2 tsp. baking powder
2 T. Crisco
Mix with 1/2 C. Milk until it forms a ball
Rest the dough 30 mins.
Roll out very thin.
Cut into circles 3 to 4 inches diameter.
Brush water on half of the edge of the circle.
Place a heaping Tablespoon of filling slightly off center.
Fold long side over and press closed, then crimp with fork tines.
Fry in hot lard until golden brown.
Dust with powdered sugar.