1 can of Chongos Zamoranos Tres Reyes of 2.2 Lbs
1.1 lb of wheat flour
0.55 lb of vegetable shortening
5 oz of cola or light beer
1 beaten egg
¼ cup standard sugar
Place flour and vegetable shortening in a bowl and gradually integrated these kneading it with your hands, you can use a fork. Once integrated, add the soda or beer little by little until the dough acquires a consistency that does not stick to the hands, set aside for a few minutes.
Dough is spread with a rolling pin and cut in round shapes of desired size, add small drained pieces of Chongos, varnished with beaten egg the contour of each piece so it works as some sort of glue when closing, fold and apply pressure on the edges with your finger tips or fork
The empanadas are placed on a tray with baking paper, varnished with egg and sprinkled with sugar. They must be pricked with a fork or knife to allow steam to escape when baking.
Bake at 355°F for 20 minutes or until golden brown.
* Tip: You can use a cookie cutter or a circular container to cut the dough.