Empanadas (Becky Essig)3 c. sifted flour; 1½ t. salt; 5 T. water
½ c. chilled butter; ½ c. chilled shortening
Sift flour & salt together. Cut in butter & shortening until mixture resembles coarse cornmeal. Add water & mix. Chill at least 1 hr. Roll very thin on floured board. Cut with biscuit cutter and fill with filling. Moisten edge with water and fold over and flute edges. Brush with beaten egg yolks and bake until golden brown. (1-12 minutes @ 450°) Filling: hamburger, tomatoes, onions, salt, pepper, parsley or preserves (strawberry, peach).