1931 Cuban Cookery by Blanche Z de Baralt

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2 eggs 1 teaspoonful baking powder wineglas~ful Sherry Yz cupful water 1 tablespoonful sugar pinch of salt. Will make about 10 empanadas. Sift flour with baking powder, salt and sugar. Make a mound on the table and form a well in the center into which put eggs, lard and ·butter, stirring in gradually the wine and the water. Knead well. This should make a smooth, soft dough. Let it rest in a cool place for a couple of hours, then knead again-if too stiff to roll out easily, add a little more butter. Roll out into a thin sheet, place a saucer upon it and cut all flround in a circle. On this piece of pasi e put a heaping tablespoonful of filling, fold in two and seal by rolling together the edges of the dough. Fry in hot deep fat and drain on brown paper . Filling: Half a pound of any cold cook ed meat: beef, veal, pork or chicken, run through the meat chopper. Season with a little chopped onion fried in butter, a tomato or two, salt and p e ppe r, a few olives, capers and raisins (called in