Muy Bueno · by Yvette Marquez-Sharpnack | Muy Bueno★ 5.0 (1)
Dough for Empanadas and Sopes
NUTRITION · PER SERVING70M COOK
CAL 6%·PRO 7%
CARBS 20G69% OF CAL
2G FIBER16G OTHER2G TOTAL SUGAR
FAT 2G16% OF CAL
1G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A versatile dough for empanadas and sopes made with flour, masa harina, and crisco shortening. The base for customizable savory hand pies and toppings.
componentmexican🍪 sheet pan🥣 mixer🍳 skillet🔥 ovenvegetarian
View the full recipe on Muy Bueno →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar (for sweet empanadas)
- 1/2 cup Crisco vegetable shortening
- 2 eggs
- 1/2 cup evaporated milk
- 2 cups masa harina (corn flour)
- ¼ teaspoon salt
- 1 tablespoon Crisco vegetable shortening
- 1¼ cups warm water
At a glance
PER SERVING · TIME 70M
CAL 6%·PRO 7%
CARBS 20G69% OF CAL
2G FIBER16G OTHER2G TOTAL SUGAR
FAT 2G16% OF CAL
1G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 85mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 104mg
- Calcium
- 33mg
- Iron
- 0.80mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 85MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.