Tuna Empanadas

1. 1

   Heat dressing in medium skillet on medium-high heat.

2. 2

   Add tomatoes, onions, oregano and paprika; cook 5 min.

3. 3

   or until onions are crisp-tender, stirring occasionally.

4. 4

   Remove from heat.

5. 5

   Stir in tuna and cheese; set aside.

6. 6

   Mix flour, baking powder and salt in large bowl.

7. 7

   Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs.

8. 8

   Gradually stir in water until mixture forms ball.

9. 9

   Place on lightly floured surface; knead 5 min.

10. 10

    or until smooth and pliable.

11. 11

    Divide dough into 10 balls, using about 2 Tbsp.

12. 12

    for each.

13. 13

    Flatten each to 6-inch round.

14. 14

    Spoon about 1/3 cup tuna mixture onto center of each round; moisten edge with water.

15. 15

    Fold dough rounds in half to enclose filling; press lightly on tops to remove air pockets.

16. 16

    Seal edges with fork.

17. 17

    Heat oil in large deep skillet to 375 degrees F. Add 3 or 4 empanadas; cook 3 min.

18. 18

    on each side or until golden brown on both sides.

19. 19

    Remove from oil; drain well.

20. 20

    Meanwhile, cook remaining empanadas.

21. 21

    Cool slightly.

* Per serving · 4 servings · Values may vary.

No additional tips available.