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1
Mixing by hand, combine 2 cups warm water, the shortening and salt in a medium bowl.
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2
Slowly add the flour, mixing quickly to avoid lumps.
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3
Knead until the ingredients are evenly combined.
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4
Let the dough rest for 5 minutes, then shape into small balls (about 3 ounces each).
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5
Using a hand tortilla press, place a piece of waxed paper on the bottom, center a dough ball on top and cover with another piece of waxed paper.
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6
Gently press down to flatten the ball into a thin circle (not too thin or it will crack).
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7
Alternatively, you can use a wooden board or large plate to press the dough.
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8
Remove the top paper and add 1 tablespoon of the cheese to the middle of the pressed dough.
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9
Carefully fold one edge of the circle over the cheese to the other edge, and press the edges together to close the empanada.
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10
Using a small bowl, place it over the empanada close to the edge and press down slightly to cut the edge and evenly seal it.
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11
Repeat with the remaining dough and cheese.
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12
Set the empanadas on a large platter and refrigerate for 30 minutes.
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13
In a large heavy-bottomed saucepan, add enough vegetable oil to fill the pan about a third of the way.
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14
Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Gently remove the wax paper from each empanada and fry two to four at a time (depending on the pan size) until golden brown, about 5 minutes.
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15
Serve immediately.
