Ingredients
3cupsall-purpose flour,unbleached
¼cupwhite sugar
⅛tspsalt
1cupvegetable shortening
½cupwater,cold
1egg,beaten
8ozstrawberry jam,(2 jars)
2tbspwhite decorator sugar
Preparation
Preheat the oven to 375 degrees F.
Combine the flour, sugar, and salt in a bowl. Use a pastry cutter to cut the shortening into the dry ingredients quickly until the mixture resembles coarse bread crumbs.
Sprinkle with cold water, then mix with a fork until the dough just holds together.
Run hands under cold water for 20 seconds, then dry them. Gather the dough with cooled hands and form it into 2 balls.
Cover 1 ball and refrigerate. Flatten the second ball into a large patty.
Flour a flat, clean work surface. Roll out the dough evenly into about ⅛-inch thickness, sprinkling with flour as needed to prevent sticking.
Cut the dough into 4-inch circles using a cookie cutter or drinking glass. Dab a little water around the rim of the dough circles to make a good seal when folded over.
Place a scant tablespoon of strawberry jam in the center of each circle. Fold in half to form a semi-circle, then pinch the edges to seal.
Press the edge down with the tines of a fork to seal further. Repeat with remaining circles, then with the 2nd ball of dough. Transfer to an ungreased cookie sheet.
Brush each empanada lightly with the beaten egg. Cut 2 small slits into the top of each one, and sprinkle the tops with decorator sugar.
Bake in the oven for 13 to 15 minutes until the crusts are golden brown.
Cool on the baking sheets for 5 to 10 minutes. Transfer to wire racks to cool further.
Serve, and enjoy!
