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+Empanadas are pastry shell turnovers made by folding dough over a filling, sealing it, and cooking it, either by baking or frying. Just about every Caribbean island has a recipe for sweet or savory fillings.
+
+Every tasty empanada starts with the dough. In Latin Caribbean cooking you'll come across two types of dough. One is simple flour dough much like a pie crust and the other is reddish yellow dough made with yucca. You can use either dough interchangeably, but for beginners, try the simple flour dough first.
+
+Ingredients
+
+3 cups flour (plus a little more for kneading)
+1 teaspoon salt
+1/2 cup cold water
+1 egg
+1 egg white
+1 teaspoon vinegar
+3 tablespoons shortening
+Directions
+In a bowl, beat the water, egg, egg white and vinegar together. Set aside.
+
+In a separate bowl, mix together the 3 cups of flour and salt.
+
+Cut the shortening into the flour mix with a pastry blender or two butter knives. Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.
+
+Mix the wet and dry ingredients with a fork until it becomes stiff.
+
+Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth.
+
+Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours.
+
+Prepare the work surface by lightly flouring the area where you plan to roll out the dough.
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