Instructions: Mix ingredients; add enough warm water to make dough. Knead and let stand for 15 minutes. Roll very thin, cut in 4-inch squares. Fry in deep fat. Must be thin or they will not puff up.

NOTES : I found it there a couple of years ago and have been using the dough recipe since. When I went to the site today to copy it I noticed the meat filling portion had been added. Will have to try that also. We have always considered them a dessert until now. We enjoy them hot and fresh, stuffed with soft ice cream. We were introduced to sopapias at the Ponchos Mexican Food chain in far south Texas.

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