6 c. flour
2 c. butter flavored Crisco
8 oz. Coke, at room temperature
1 (16 oz.) jar pineapple preserves
4 to 5 tbsp. Cornstarch
1/2 c. sugar
Bring filling ingredients to boil. Mix flour and shortening
together. Make sure shortening is well mixed. Add Coke, gradually
mix well. Make dough into balls, according to the size of empanadas
you want and press ball using a tortillera (tortilla press). Press
around edges after filling has been added. Bake in ungreased cookie
sheet at 350 degrees. Sugar the empanadas as soon as they are done.
Yield: 4 dozen.