Vegetable and Cheese Empanadas

• 3 cups flour
• 1/2 tsp. salt
• 2/3 cup shortening
• 2 eggs, divided
• 2/3 cup water
• 1 cup finely chopped onion King Sooper's 1 lb For $0.99 thru 02/09
• 2 Tbsp. KRAFT Zesty Italian Dressing
• 2 cups fresh spinach, cooked, drained and finely chopped
• 1 cup finely chopped cooked carrots Target 2 lb For $3.00 thru 02/06
• 2 cups KRAFT Shredded Colby & Monterey Jack Cheeses

1. Preheat oven to 375F.
2. Mix flour and salt in large bowl.
3. Cut in shortening until mixture resembles coarse crumbs.
4. Add 1 of the eggs; mix well.
5. Gradually add water, stirring until mixture forms a ball.
6. Wrap tightly; refrigerate while preparing filling.
7. Cook and stir onions in dressing in large skillet on medium-high heat until tender.
8. Add spinach and carrots; cook and stir 5 min.
9. Remove from heat; cool.
10. Stir in cheese.
11. Roll out half of the dough on lightly floured surface to 1/16-inch thickness; cut into 12 (4-inch) circles.
12. Repeat with remaining dough.
13. Spoon 1-1/2 Tbsp.
14. of the spinach mixture onto center of each dough circle.
15. Beat remaining egg; brush onto outer parts of circles.
16. Fold dough in half to cover filling; press edges together to seal.
17. Make a small cut in top of each empanada.
18. Place on baking sheet; brush with any remaining egg.
19. Bake 15 min.
20. or until golden brown.

flour, salt, shortening, eggs, water, onion, italian dressing, fresh spinach, cheeses

Taken from www.kraftrecipes.com/recipes/vegetable-cheese-empanadas-62205.aspx (may not work)