Empanada Dough with Cocido Broth
Origin: Madrid, Spain
Source: Anonymous, 1921
Ingredients
- manteca de vaca
- broth
- flour
- salt
- filling
Instructions
- Melt the manteca de vaca (rendered beef fat), then add broth, flour and salt as in the preceding formulas. Work the dough a great deal, then roll it out with the rolling pin until it is very thin. Fill it and finish it in the same way as the earlier empanadas.