Lonesome Dove Peach and Blueberry Empanadas

Description
Contributed by Catsrecipes Y-Group
 * Source: Tim Love on the Lonesome Dove Trail — Recipes of Urban Western Cuisine

Dough

 * 2 cups flour
 * ¼ teaspoon salt
 * 2 teaspoons baking powder
 * ½ cup chicken stock
 * ½ cup shortening
 * 1 tablespoon flour

Filling

 * 3 tablespoons butter
 * ¼ cup flour
 * 1 cup fresh peaches, sliced with or without peeling
 * 1 cup fresh blueberries
 * ⅓ cup brown sugar
 * 1 teaspoon cinnamon
 * peanut oil for frying

Cinnamon sweet cream

 * 1 pint heavy whipping cream
 * 1 teaspoon cinnamon
 * ½ cup brown sugar
 * ½ teaspoon vanilla extract

Directions

 * 1) Mix together all dry ingredients for the dough, keeping the tablespoon of flour for patting out the dough.
 * 2) Add shortening, blending it into the dough with a fork to form crumbles.
 * 3) Add the chicken stock to the mixture and blend until mixture becomes tacky to the touch.
 * 4) Wrap dough in plastic wrap and allow to rest for 30 minutes in the refrigerator.
 * 5) Melt butter in a saute pan.
 * 6) Add flour, stirring until mixture becomes golden brown.
 * 7) Add fresh fruit, sugar and cinnamon.
 * 8) Stir constantly over medium heat until mixture thickens.
 * 9) Remove from stove and allow mixture to cool completely, or chill in refrigerator until needed.
 * 10) Divide dough into balls and roll out dough to -inch thickness.
 * 11) Form dough into 4-inch rounds.
 * 12) Place heaping tablespoons of fruit filling in center of dough rounds.
 * 13) Moisten edges of dough with water and fold over center, forming half-rounds.
 * 14) Press sides together to seal and crimp edges.
 * 15) Fry empanadas in heavy skillet until golden brown.
 * 16) Drain on paper towels.
 * 17) Combine all ingredients for cinnamon sweet cream and whip until soft peaks form.
 * 18) Serve with warm empanadas.