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1
To make the dough, add the shortening, water, and salt into a small saucepan. Place over medium heat and cook, whisking, until the shortening is melted and the mixture is combined.
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2
Pulse the flour and baking powder in a food processor. With the motor running, drizzle in the warm shortening mixture until the dough forms a ball. Dust a work surface with flour, and dump the dough out onto the prepared work surface.
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3
Gently knead the dough until it comes together into a ball. Cover with a towel and let rest, 1 hour.
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4
Meanwhile, make the filling, heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until softened, about 3 minutes. Season with salt.
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5
Stir the white wine into the skillet and boil until almost completely reduced, about 1 minute. Stir in the
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6
and rice. Cook until warmed through, about 4 minutes. Season with salt and remove from heat. Let cool.
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7
Split dough in half. Roll one half about 1/8-inch thick. Cut out 5-inch rounds. Working with one round at a time, keep the rest of the dough covered with a towel. Place a scant 1/4 cup scoop of sausage mixture in the center of the dough. Fold the dough over itself into a half moon and seal edges with fingers. Using a fork, crimp the edge. Repeat with remaining dough and sausage mixture. Arrange hand pies evenly on a baking sheet and refrigerate, 1 hour.
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8
In a large heavy bottomed pot, heat one inch of oil to 350 degrees. Working in batches, fry the hand pies, turning a few times, until golden brown, about 3 to 4 minutes. Remove from oil and place on a wire rack set over a baking sheet. Season with flaky salt.
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9
Serve hand pies warm with salsa.
