Prep Time 20 min
Cook Time 20 Min
Servings 18 to 20
Difficulty Moderate

Ingredients

  • 2 cups all-purpose flour
  • 2 tbsps. sugar
  • 1 tsp. finely grated lemon zest
  • 1/2 tsp. salt
  • 1/2 cup Crisco® All-Vegetable Shortening
  • 1/4 cup cold water
  • 1 large egg
  • 1 tsp. white vinegar
  • 2/3 cup Smucker's® Mango Jam
  • 3 cups Crisco® Pure Vegetable Oil
  • 1/4 cup sugar
  • 1/8 tsp. ground cinnamon

Directions

  • Step 1

    COMBINE flour, 2 tablespoons sugar, lemon zest and salt in large bowl. Cut in shortening with pastry blender or two knives until fine crumbs form. In small bowl, whisk water and egg. Stir in vinegar. Mix into dry ingredients with fork until evenly moistened.

  • Step 2

    ROLL out half of dough at a time on lightly floured surface to 1/8-inch thickness. Cut with 3 1/2-inch round cookie cutter. Place heaping teaspoon of jam in center of rounds. Moisten edges of dough with water. Fold in half. Seal edges by pressing closed with fork.

  • Step 3

    HEAT oil in 3-quart saucepan to 375°F. Fry 2 or 3 empanadas at a time for 1 to 2 minutes or until golden brown, turning several times. Drain on paper towels. Combine 1/4 cup sugar and cinnamon in shallow bowl. Roll warm empanada in cinnamon sugar mixture.

  • Step 4

    To bake in oven, heat oven to 375°F. Place filled empanadas on cookie sheet. Brush with milk. Sprinkle with cinnamon sugar mixture. Bake 16 to 20 minutes or until light brown. Remove to wire rack to cool.

Serving size
(1 empanada of 18)

  • Calories 270
  • Calories from Fat170g
  • Total Fat 20g
  • Saturated Fat 3g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 10mg
  • Sodium 70mg
  • Potassium 0mg
  • Total Carbohydrates 23g
  • Dietary Fiber 0g
  • Sugars 11g
  • Protein 2g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet

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