Tuna Empanadas

• 2 Tbsp. KRAFT Zesty Italian Dressing
• 2 large tomatoes, seeded, chopped Safeway 1 lb For $1.29 thru 02/09
• 1/3 cup chopped onions Safeway 3 lb For $2.99 thru 02/09
• 1 tsp. dried oregano leaves
• 1 tsp. paprika
• 2 cans (5 oz. each) tuna, drained, flaked
• 1 cup KRAFT Shredded Colby & Monterey Jack Cheeses
• 2 cups flour
• 1 tsp. CALUMET Baking Powder
• 1 tsp. salt
• 1/2 cup shortening
• 1/2 cup water
• 1 cup oil

1. Heat dressing in medium skillet on medium-high heat.
2. Add tomatoes, onions, oregano and paprika; cook 5 min.
3. or until onions are crisp-tender, stirring occasionally.
4. Remove from heat.
5. Stir in tuna and cheese; set aside.
6. Mix flour, baking powder and salt in large bowl.
7. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs.
8. Gradually stir in water until mixture forms ball.
9. Place on lightly floured surface; knead 5 min.
10. or until smooth and pliable.
11. Divide dough into 10 balls, using about 2 Tbsp.
12. for each.
13. Flatten each to 6-inch round.
14. Spoon about 1/3 cup tuna mixture onto center of each round; moisten edge with water.
15. Fold dough rounds in half to enclose filling; press lightly on tops to remove air pockets.
16. Seal edges with fork.
17. Heat oil in large deep skillet to 375 degrees F. Add 3 or 4 empanadas; cook 3 min.
18. on each side or until golden brown on both sides.
19. Remove from oil; drain well.
20. Meanwhile, cook remaining empanadas.
21. Cool slightly.

italian dressing, tomatoes, onions, oregano, paprika, tuna, cheeses, flour, baking powder, salt, shortening, water, oil

Taken from www.kraftrecipes.com/recipes/tuna-empanadas-115347.aspx (may not work)