Empanadas

I love Empanadas. I know...shortening contains hydrogenated oil. But sometimes you gotta break the rules! At least if you make these yourself you won't get the preservatives and other unnatural chemicals found in the store bought ones.

Every Empanada recipe starts with the dough. Here is a simple dough made with flour, salt, water, egg, vinegar and shortening.
Servings: Makes approximately 10 six inch empanadas.

Ingredients
3 cups flour (plus a little more for kneading.)
1 teaspoon salt
1/2 cup cold water
1 egg
1 egg white
1 teaspoon vinegar
3 tablespoons shortening

1. In a bowl, beat the water, egg, egg white and vinegar. Set aside.

2. In a separate bowl, mix together the 3 cups of flour and salt.

3. Cut the shortening into the flour mix with a pastry blender or two butter knives. Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.

4. Mix the wet and dry ingredients with a fork until it becomes stiff.

5 turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth.

6. Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours.

Tip: If you want to keep the dough longer than 24 hours, you can freeze it.

Roll out into 10 six inch circles and spoon your favorite chili and cheese, or other filling of your choice, onto center of dough. Fold in half and pinch to seal edges. Deep fry in vegetable oil until golden brown. Drain and cool on wire racks.