Pizza Empanada

Directions

1. 1
   In a bowl, beat the water, egg, egg white and vinegar together. Set aside.
2. 2
   In a separate bowl, mix together the 3 cups of flour and salt.
3. 3
   Cut the shortening into the flour mix with a pastry blender or two butter knives.
4. 4
   Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.
5. 5
   Mix the wet and dry ingredients with a fork until it becomes stiff.
6. 6
   Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth.
7. 7
   Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours.
8. 8
   After 1 hour, place the dough on a floured counter top. Roll it out into 1/8 inch thick. Cut the dough into circles with round cookie cutters or biscuit cutters. For large empanadas use 6 inch cutters for empanaditas use 3 inch cutters.
9. 9
   Tip: If you want to keep the dough longer than 24 hours, you can freeze it.
10. 10
    Filling:
11. 11
    Spread a spoonful of pizza sauce on the circle of dough. Do not go all the way to the edge.
12. 12
    Sprinkle a spoonful of shredded cheese onto the pizza sauce.
13. 13
    Place a couple slices of pepperoni on top of the cheese.
14. 14
    Fold the dough and filling into a half circle shape and crimp the edges with a fork. If the edges won't stay sealed you can dip the fork in water before crimping or use an egg wash.
15. 15
    Fry the filled empanadas at 360 degrees for 1 to 2 minutes per side. They should be lightly golden. Drain on paper towels.
16. 16
    Tip: Do not overfill the empanadas. They will tear and you will lose your filling in the oil.