Empanadas

Ingredients

 * 5 cups flour (unsifted)
 * 1 tablespoon baking powder
 * 2 teaspoons salt
 * 1 cup shortening (crisco preferred)
 * 1 cup milk

Filling

 * 2 lbs ground beef
 * ½ teaspoon salt
 * 1 tablespoon onion powder
 * 1 teaspoon garlic powder
 * 1 teaspoon chili powder
 * 1 tablespoon Worcestershire sauce
 * 1 to 2 tablespoons tomato paste
 * hot sauce (optional)

Directions

 * 1) Mix flour, salt, and baking powder together in a bowl.
 * 2) Cut in shortening until it resembles crumbly meal.
 * 3) Gradually sprinkle in milk stirring until dough clings together.
 * 4) Knead 10 times.
 * 5) Let rest ½ hour.
 * 6) Mix ground beef with all the ingredients except tomato paste.
 * 7) Fry slowly in 1 tablespoon oil until cooked.
 * 8) Mash around a bit so it's crumbly.
 * 9) Add 1 to 2 tablespoons tomato paste (so that it's thick), stir very well.
 * 10) Turn off heat and let filling cool.
 * 11) Add as much hot sauce as you like.
 * 12) On a very well-floured surface, roll dough as thick as you would for pie crust (can divide it into 2 parts if desired).
 * 13) Cut 5" circles (using any container with 5" opening) and place filling on center of each circle.
 * 14) Brush beaten egg on lower edge of circles.
 * 15) Fold over and press edges with fork dipped in flour.
 * 16) Fry in lard about 2 minutes on each side until brown.
 * 17) Make sure there is enough lard to cover the empanadas — about 3 – 4" deep.
 * 18) Can be frozen unfried.
 * 19) Stack between wax paper, sprinkling plenty of flour in between empanadas and wax paper, or they will stick together.