Empanada Pastry

1 1/2 cups all purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup solid vegetable shortening
1/3 cup milk

In a large bowl, combine the flour, baking powder, and salt. Whisk or stir with a fork until well mixed. Cut in shortening using a pastry blender or two knives until mixture resembles coarse cornmeal.

Sprinkle with milk. Stir pastry with a fork until mixture begins to hold together; if mixture is too dry, sprinkle on another tablespoon of milk.

The pastry should not be sticky. Knead on a lightly floured work surface until smooth. Let rest in refrigerator for at least 30 minutes or overnight before using. The recipe for pastry may be doubled.

Pinch off several tablespoons and roll into balls.

Roll balls out into 5 or 6 inch circles 1/8-inch thick.

Fill with a tablespoon or so of your favorite filling; brush edges with water and fold over to make half moon shapes. Crimp to seal edge with a fork or pinch with your fingertips.

Bake on greased sheets or deep fry until golden.

Beef Filling
1/4 lb. ground beef
1 sm. onion, diced
2 tsp. chili powder
1 (8 oz.) can tomato sauce
1 (2 oz.) can chopped green chilies, drained
1/2 tsp. sugar
1/4 tsp. salt

Fry meat, drain. Add rest of ingredients, heat to boiling. Simmer 15 minutes stirring occasionally.

Sausage filling
1/4 lb. bulk pork sausage
2 tbsp. finely chopped onion
1/8 tsp. garlic powder
1/8 tsp. ground cumin
1/8 tsp. dried oregano
1 tbsp. chopped pimento-stuffed olives
1 tbsp. chopped raisins
1 egg, separated

Crumble sausage into skillet. Add onion, garlic, cumin and oregano; cook over medium-high heat until sausage is browned. Drain. Stir in olives and raisins.

Beat egg yolk slightly and stir into sausage mixture.