Empanadas De Espinaca (Spinach Empanadas)

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/4 cup lard or shortening
• 2 tablespoons butter
• 1 large egg, lightly beaten
• 6 to 7 tablespoons cold water
• Vegetable oil

1. Combine flour, salt, and baking powder in a large bowl; cut in lard and butter with a pastry blender. Stir in egg and enough water to make a soft dough. Cover and chill 30 minutes.
2. Divide dough into four portions. Place one portion of dough on a lightly floured surface. Chill remaining dough.
3. Roll dough to 1/8-inch thickness; cut dough into 6 circles using a 3 1/2-inch round cookie cutter, re-rolling dough if necessary.
4. Place 2 teaspoons Spinach Filling in center of circle; brush edges lightly with water. Fold edges over, and press firmly with a fork to seal. Set aside. Repeat with remaining dough circles and filling.
5. Pour oil to a depth of 2 inches in a Dutch oven; heat oil to 365u0b0. Fry empanadas, in batches, 2 to 3 minutes or until golden. Drain on paper towels. Serve immediately.

flour, salt, baking powder, lard, butter, egg, cold water, vegetable oil

Taken from www.myrecipes.com/recipe/empanadas-de-espinaca-spinach-empanadas (may not work)