- 3 1/2 ounces lard or shortening
- 1 1/2 teaspoons salt
- 3 cups flour, more for work surface.
Melt lard in a small saucepan over low heat. Immediately mix with salt and 2/3 cup very warm water. Place flour in a food processor. Turn machine on and pour half the liquid through feed tube. Stop machine, turn it to pulse and add half the remaining liquid. Keep pulsing and add rest of liquid.
Turn dough out onto a lightly floured surface, knead briefly until smooth, form into a disk, wrap in plastic and refrigerate until cool, at least 30 minutes.
From New York Times. Makes enough dough for 10 6-inch or 24 3-inch empanadas.