1. Using food chopper or
processor, coarsely grind cooked cooked meat and peaches.
2. Add spices, sugar, raisins
and broth. Mix well by hand.
3. Place filling in a bowl. Cover
with a towel. Let stand 4 hours. (Today, place filling in a
sealable bag. Seal. Let stand in refrigerator 4
4. Sift flour, baking powder and
Cut in shortening. Add water. Knead by hand until dough is
6. Preheat oven to 375º to
7. Roll out dough on a lightly
floured surface to 1/8 inch thick. Cut the dough in round
pieces 3 inches in diameter. (Hint: A 13 oz. coffee
can is perfect to cut dough.)
Roll out each round piece to about 4 ½ inches
8. Fill with 1 heaping tablespoon
filling. Dip fingertip in cold water and moisten bottom
half of circle. Fold dough over filling and press
together with fingertips or fork.
9. Place empanaditas on a cookie
sheet. Puncture top of each empanadita twice with
fork. Bake at 375º to 400º for 25 to
30 minutes or until bottoms are golden brown.
Makes approximately 2 dozen 4 ½
inch, 1 ½ oz. empanaditas.