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1 cup Nutilight

2 cups all-purpose flour

1/2 teaspoon salt

10 tablespoons unsalted butter, chilled, and cut into 1/2" cubes

1/3 cup ice water

2 tablespoons confectioners sugar


Preheat the oven to 400 degrees. Place the flour and salt in a medium mixing bowl. Using 2 forks or knives, or a pastry blender, cut the butter into the flour until the mixture resembles a cornmeal texture. This step also can be done in the food processor, using the pulse button, making sure not to over mix.

Add the water all at once, stirring gently with a fork just until the dough comes together. Form dough into a 6” square, cover in plastic wrap and refrigerate for 1 hour.

Remove the dough from the refrigerator and divide in half. Roll out each half to a 14" x 8" rectangle, 1/4" thick. Using a square or round 3” cookie cutter, punch out 8 pieces per half. Place 1 heaping teaspoon of Nutilight onto each dough cutout. Brush the outer perimeter with water, folding the sides together to form a pocket.

Pinch the edges together with a fork, brush with a little water and sprinkle with the sugar. Freeze on parchment or foil-lined baking sheets for at least 15 minutes (the empanadas can be baked at this time or may be frozen for up to 3 months). Bake the empanadas until golden, about 20 minutes. Serve warm.

Alternative: If you’re in a rush, try using ready-made pie crust dough instead of making it from scratch.

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