Bolivian Empanadas

• 2 cups flour
• 1 tsp. salt
• 1 tsp. CALUMET Baking Powder
• 1/2 cup lard
• 1/2 cup water
• 1/2 lb. potatoes, peeled, cooked and cut into small cubes Safeway 2 pkg For $5.00 thru 02/09
• 4 slices OSCAR MAYER Honey Ham, finely chopped
• 1/2 cup finely chopped onions
• 1/4 cup pitted black olives, chopped
• 1/4 cup raisins, chopped
• 2 small red finger chili peppers, seeded, deveined and finely chopped
• 1 tsp. dried oregano leaves
• 2 hard-cooked eggs, thinly sliced
• 2 egg yolks, lightly beaten

1. Combine flour, salt and baking powder in large bowl.
2. Cut in lard with pastry blender or 2 knives until mixture resembles coarse crumbs.
3. Gradually add water, stirring until mixture forms a ball.
4. Knead dough on lightly floured surface 5 min.
5. or until smooth and elastic.
6. Wrap tightly in plastic wrap; set aside while preparing filling.
7. Preheat oven to 400F.
8. Combine potatoes, ham, onions, olives, raisins, peppers and oregano in large bowl; set aside.
9. Divide dough into 16 equal balls.
10. Press each ball into 4-1/2-inch circle.
11. Spoon about 2 Tbsp.
12. of the potato mixture into center of each circle; top each with 1 egg slice.
13. Bring sides of each circle up so that the seam is at the top of each empanada; pinch edges to seal.
14. Place, seam-sides up, on parchment paper-covered baking sheet sprayed with cooking spray.
15. Brush tops with egg yolks.
16. Bake 20 min.
17. or until golden brown.

flour, salt, baking powder, lard, water, potatoes, ham, onions, black olives, raisins, red finger, oregano, eggs, egg yolks

Taken from www.kraftrecipes.com/recipes/bolivian-empanadas-76263.aspx (may not work)