Empanadas with Smoked Cheese

Dough

 * 2 cups all-purpose flour
 * 1 tsp salt
 * 1 tsp sugar
 * 5 tbsp solid vegetable shortening
 * 1 large egg, beaten
 * ⅓ cup water

Filling

 * 10 oz smoked mozzarella cheese, finely diced
 * 2 cups vegetable oil, for frying

Dough

 * 1) In food processor, combine flour, salt and sugar.
 * 2) Add shortening and pulse on/off until mixture resembles cornmeal.
 * 3) Add egg and water and pulse just until dough comes together in a ball.
 * 4) Dough should be pliable; if necessary, add 1 teaspoon or so more water.
 * 5) On lightly floured surface, roll out dough ⅛ inch thick.
 * 6) Using a 3-inch round cookie cutter, cut out dough.
 * 7) Gather up scraps into a ball, roll out and cut, until all dough is used.

Assembly

 * 1) Lightly brush top of each circle with water.
 * 2) Place spoonful of diced cheese in center and fold circle to form half moon.
 * 3) Seal edges by pleating with fingertips or pinching with fork.
 * 4) Just before serving, pour oil to depth of 1 inch in heavy skillet or electric frying pan and heat to 350°F.
 * 5) Working in batches, fry empanadas, turning with slotted spoon, until golden brown on both sides, about 2 minutes.
 * 6) Drain empanadas on paper towels and serve.