Empanadas

• 1-1/2 lbs (.7 kg). pastry flour
• 8 oz (224 grm). shortening
• 1/2 oz (14 grm). salt
• 1 cup (225 ml) cold water
• 1 lb (.5 kg). cooked beef, chicken, pork or fish
• 1 onion, fine dice
• 1 green pepper, fine dice
• 2 stalks celery, fine dice
• 1-2 cloves garlic, minced
• 1 T chilies or to taste
• 1 T chili powder
• 3 T tomato paste
• 3 T olive oil
• pinch of crushed red pepper
• 1 T sugar
• salt and pepper to taste
• 1/4 cup (60 ml) beef or chicken stock

1. Mix flour and salt.
2. Rub in fat until consistency of sand
3. Add water slowly (tossing) until dough is pliable.
4. Roll thin and cut with round cutter.
5. Moisten edges of dough.
6. Add filling (below), fold in half and pinch to seal.
7. Bake in oven at 400 degrees (200 C.) or fry at 360 degrees (175 C.) until golden.
8. Serve with salsa, guacamole or sour cream.
9. Brown onion, green pepper and garlic in oil.
10. Add seasonings, cooked and drained meat (shredded or finely chopped) and tomato paste.
11. Simmer for 5 minutes, add liquid as necessary.

pastry flour, shortening, salt, cold water, chicken, onion, green pepper, stalks celery, garlic, t, t, tomato paste, olive oil, red pepper, t, salt, beef

Taken from online-cookbook.com/goto/cook/rpage/00091F (may not work)