Whole Grain Breakfast Empanada

• 12 cup all-purpose flour
• 12 cup whole wheat flour
• 12 cup soy flour
• 13 cup vegetable shortening
• 6 tablespoons ice water
• 1 tablespoon apple cider vinegar
• 4 eggs
• 12 cup Baby Spinach
• 2 teaspoons curry powder
• 2 teaspoons paprika
• 1 teaspoon salt

1. Dough: Mix 1/2 Cup All Purpose Flour with water and cider to form slurry.
2. Add remaining ingredients, mix with pastry cutter.
3. Form into two disks, wrap in plastic and cool in fridge for 1 hour.
4. Filling: Scramble eggs, add spices.
5. Once the eggs are cooked, add spinach until it's is just wilted.
6. Putting it together: Roll out dough, cut into portions.
7. Place a small amount of filling (like 1 T or so) on dough and fold over to form empanada.
8. Pinch edges with fork.
9. Coat with egg if shiny coat is desired.
10. Place on baking sheet with parchment.
11. Bake for 15 min at 400 degrees, or until dough is golden brown.

flour, whole wheat flour, soy flour, vegetable shortening, water, apple cider vinegar, eggs, spinach, curry powder, paprika, salt

Taken from www.food.com/recipe/whole-grain-breakfast-empanada-363061 (may not work)