Name: GUATEMALAN SALPOR EMPANADA
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Ingredients: DOUGH; 8 oz smooth flour; 8 oz salpor flour; 6 oz sugar; ½ oz baking powder; 1 pinch salt; 3 oz margarine; ⅓ cup milk; 2 eggs; 1 tbsp achiote disolved; FILLING; 1 cup milk; 1 cinnamon stick; 2 oz butter; 2 egg yolks; ½ cup sugar; ½ cup cornstarch; optional raisins

AuthorsusyCategoryGuatemalan special breadDifficultyAdvanced

Yields1 Serving

Prep Time25 minsCook Time45 minsTotal Time1 hr 10 mins

DOUGH

8 oz smooth flour

8 oz salpor flour

6 oz sugar

½ oz baking powder

1 pinch salt

3 oz margarine

⅓ cup milk

2 eggs

1 tbsp achiote disolved

FILLING

1 cup milk

1 cinnamon stick

2 oz butter

2 egg yolks

½ cup sugar

½ cup cornstarch

optional raisins

DIRECTIONS
FILLING
1- In a saucepan place milk , cinnamon, butter, sugar and egg yolks, cook over low heat stirring constantly
2- dissolve the cornstarch in 1/3 cup of water, add little by little without stopping starring
3- cook for 3 minutes remove from the fire and cool

DOUGH
1- Put butter, achiote sugar and milk in a bowl and beat until the ingredients are incorpored
2- add the eggs
3- add the flours, baking powder and salt, incorporate all the ingredients until they form a manageable dough
4- spread abundant flour on a table and place the dough
5- form balls over flowing with flour, approximatelly 15 balls
6- squish the bolls forming circles of approximately 12 centimeter
7- fill and add raisins to your liking puttting the filling in the center, seal the edges with a folk
8- flourin a pan without fat only flour and place the empanadas
9- bake at 300 degrees fahrenheit 45 minutes without air

NOTA
It is important to use enough flour when baking to avoid sticking

TIP
You can sprinkle powdered sugar on top as they are baked

CONSISTENCY TO TASTE
After baking they have to have a crispy consistency

Ingredients