Ingredients:
2 cups of flour
1 tsp salt
2 tsp baking powder
milk ( as needed)
2 tbsp solid vegetable shortening
2 cups vegetable oil

Preparation:
Combine flour, salt and baking powder and sift together thoroughly.

Using two dinner knives,cut shortening into flour mixture until mixed.As you go along, add enough milk (water may be substituted) to slightly moisten dough. Dough should be easy to handle, but not sticky.(In the event that it becomes sticky, add a bit more flour.)

Let stand for about ten minutes. On a lightly floured wooden cutting board, roll dough until thin. Using a jar top, cut dough into eight circles, about four inches in diameter.

Place one heaping teaspoon of filling in middle of each circle. Fold dough over in half, then pinch edges together in a semicircle to hold in the filling. Heat oil in deep frying pan until a drop of water sizzles when it lands in the oil. Fry empanadas in oil until golden brown-about three minutes per side. Drain on paper towels.