How to make Guatemalan Champurradas

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while keeping the batter moist.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal provides binding properties without cholesterol.

Start by mixing 5 ounces of shortening and 1 bar of margarine in a blender.

Add 1 cup of sugar to the mixture and blend until combined.

Crack in 1 egg and blend again until the mixture is smooth.

Add 1 teaspoon of vanilla extract and blend until fully incorporated.

In a large bowl, add 4 cups of flour and make a well in the center.

Pour the blended mixture into the well of the flour.

Mix the flour with the liquids using your hands until a dough forms, about 5 minutes.

If the dough is too sticky, add a little more flour to your working surface.

Transfer the dough to a floured surface and knead it until it stops sticking to your fingers.

Divide the dough into 4 equal parts for easier handling.

Shape each part into smaller balls, depending on desired size of the empanadas.

Preheat the oven to 350°F (175°C).

Prepare a baking pan by greasing it with margarine or butter to prevent sticking.

Roll out each ball of dough into a flat circle using a rolling pin or a press.

Place the shaped dough on the prepared baking pan, ensuring they are spaced apart to avoid sticking during baking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens