Steak & Egg Breakfast Empanadas

1. 1

   Empanada Dough: Mix flour and salt in large bowl.

2. 2

   Add shortening; work into flour mixture by working with fingers until mixture resembles course crumbs.

3. 3

   Gradually add water, mixing with hands 3 to 4 min.

4. 4

   or until mixture forms smooth elastic ball; cover.

5. 5

   Let stand 45 min.

6. 6

   Roll out dough, in batches, on lightly floured surface to 1/8-inch-thickness.

7. 7

   Cut into a total of 40-1 oz.

8. 8

   (3-inch) rounds (or into 20 rounds for trial recipe), rerolling dough scraps as necessary.

9. 9

   Filling: Combine remaining ingredients.

10. 10

    Empanadas: Spoon 1 oz.

11. 11

    Filling onto center of each Empanada Dough round; lightly moisten edge with water.

12. 12

    Fold dough in half; crimp edge with fork.

13. 13

    (Or, press together edges with your fingers.)

14. 14

    Add, in batches, to 350 degrees F oil in deep fryer; cook 5 min.

15. 15

    or until golden brown.

16. 16

    Drain.

* Per serving · 4 servings · Values may vary.

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