Artichoke and Tomato Empanadas


2   cups all-purpose flour 1   tablespoon sugar 1   teaspoon salt 6   tablespoons cold butter or margarine, cut-up 3   tablespoons vegetable shortening 3 to 4   tablespoons cold water 1 1/2   teaspoons distilled white vinegar 1   tablespoon olive oil 1/2   cup finely chopped onion 2   teaspoons minced garlic 1   9-ounce package frozen artichoke hearts, cooked according to package directions 3   plum tomatoes, diced 2   teaspoons minced fresh thyme or 1/4 teaspoon dried thyme, crushed 1/2   teaspoon salt 1/8   teaspoon freshly ground pepper 1/2   cup coarsely shredded Gruyere or Swiss cheese 2   tablespoons freshly grated Parmesan cheese 1   large egg yolk, lightly beaten


2   Cups All-purpose Flour 1   Tablespoon Sugar 1   Teaspoon Salt 6   Tablespoons Cold Butter Or Margarine, Cut-up 3   Tablespoons Vegetable Shortening

Ladies' Home Journal Favicon Ladies' Home Journal
View Full Recipe

MS Found Country:US image description
Back to top