Argentina Empanadas

Empanada Dough:
4 cups flour
1-2 tsp salt
2-3 tbls sugar
2 tbls butter
12 tbls veg. shortening
3/4-1 cup water
2 egg yolks

Sift flour in bowl, stir in salt and sugar
blend butter and shorening into flour mixture
whisk the egg yololks and water,
stir in with flour mixture
may need to add a few tbls water until dough is smooth
cover dough with saran wrap and fridge for 1 hr.
put dough on floured surface - roll to desired thickness
makes 10-12 large empanadas
Filling:
3 cups cooked and chopped chicken
shredded colby-mont.jack cheese
4 oz cream cheese
1/4 cup red bell pepper, chopped
1 tbls ground cumin
1 1/2 tsp salt
1/2 tsp pepper
bunch cilantro, chopped

Lightly grease baking sheet
in large bowl, combine cream cheese, peppers, cumin, salt, pepper, cilantro
roll out dough to circles
spread cream cheese mixture on dough
add chicken, shredded cheese and black beans if wanted
fold over circle dough, and smash edges with fork
place on baking sheet and bake @ 400 for 15 mins, until edges are golden brown

Serve with lettuce and fresh salsa, or pico de gallo

Homemade Tortillas

3 cups flour

1 1/2 tsp salt

2 tsp baking powder

3/4 cup shortening

3/4 cup very hot water

in large bowl mix flour, salt, & baking powder.

cut in shortening

add water & mix until dough comes together

knead for a few mins

place in bowl, cover & let sit for 1 hr.

divide into 6 pieces

preheat large skillet - medium high heat

roll out doug into thin round tortillas!

do not over cook!