Empanadas

- Pastry, Alton Brown; Filling, Brandon & Meghan Roberts

Pastry:
9-1/2 oz. all-purpose flour, approximately 2 cups
2 tsp. baking powder
3/4 tsp. kosher salt
2-1/2 oz. shortening, approximately 6 tablespoons
3/4 cup milk

1 egg mixed with 1-2 tsp. water
Oil for frying

Filling:
1 lb. hamburger (salt & pepper)
3/4 tsp. oregano
1/4 c. tomato sauce
1/4 c. El Pato
1/4 tsp. curry powder

In the bowl of a food processor, combine the flour, baking powder and salt. pulse for a few seconds and then pour intoa large mixing bowl.

Add shortening and knead it into the flour with your hands until it is crumbly. Add the milk all at once and mix in with a spatula until it begins to come together. Lightly flour your hands and the countertop and turn the dough out onto the countertop. Knead the dough ball, folding over 10-20 times. using a rolling pin roll the dough to 1/3-1/2-inch thickness, then cut into rounds using a 2-1/4 inch ring. Roll each round as thinly as possible or to 5-6 inches in diameter. Spoon 1-2 tablespoons of filling onto the dough, brush the edges of half of the dough lightly with the egg wash, fold over and seal the edges together with the tines of a fork, dipping it into flour as needed. Gently press down to flatten and evenly distribute the filling and snip or cut 3 slits in the top of the pie. dock pies that are going to be deep-fried, instead of snipping or cutting slits.

Filling:
Brown hamburger and drain fat. Mix in tomato sauce and El Pato. Season with oregano and curry powder.

Deep Fry