Steak & Egg Breakfast Empanadas

• Empanada Dough
• 1-1/2 qt. all-purpose flour
• 4 tsp. salt
• 1 cup shortening
• 1-1/2 cups cold water
• Filling
• 8 each scrambled eggs
• boneless beef sirloin steaks, cooked to medium-rare, finely chopped Whole Foods 1 lb For $7.99 thru 02/09
• 2/3 cup frozen Southern-style hash browns, cooked
• 1-1/3 cups pepper Jack cheese, shredded
• 1/2 cup A.1. Thick & Hearty Steak Sauce

1. Empanada Dough: Mix flour and salt in large bowl.
2. Add shortening; work into flour mixture by working with fingers until mixture resembles course crumbs.
3. Gradually add water, mixing with hands 3 to 4 min.
4. or until mixture forms smooth elastic ball; cover.
5. Let stand 45 min.
6. Roll out dough, in batches, on lightly floured surface to 1/8-inch-thickness.
7. Cut into a total of 40-1 oz.
8. (3-inch) rounds (or into 20 rounds for trial recipe), rerolling dough scraps as necessary.
9. Filling: Combine remaining ingredients.
10. Empanadas: Spoon 1 oz.
11. Filling onto center of each Empanada Dough round; lightly moisten edge with water.
12. Fold dough in half; crimp edge with fork.
13. (Or, press together edges with your fingers.)
14. Add, in batches, to 350 degrees F oil in deep fryer; cook 5 min.
15. or until golden brown.
16. Drain.

empanada dough, allpurpose flour, salt, shortening, cold water, filling, eggs, beef sirloin, frozen southernstyle hash browns, pepper, steak sauce

Taken from www.kraftrecipes.com/recipes/steak-egg-breakfast-empanadas-136849.aspx (may not work)