Steak & Egg Breakfast Empanadas

Directions

1. 1
   Empanada Dough: Mix flour and salt in large bowl.
2. 2
   Add shortening; work into flour mixture by working with fingers until mixture resembles course crumbs.
3. 3
   Gradually add water, mixing with hands 3 to 4 min.
4. 4
   or until mixture forms smooth elastic ball; cover.
5. 5
   Let stand 45 min.
6. 6
   Roll out dough, in batches, on lightly floured surface to 1/8-inch-thickness.
7. 7
   Cut into a total of 40-1 oz.
8. 8
   (3-inch) rounds (or into 20 rounds for trial recipe), rerolling dough scraps as necessary.
9. 9
   Filling: Combine remaining ingredients.
10. 10
    Empanadas: Spoon 1 oz.
11. 11
    Filling onto center of each Empanada Dough round; lightly moisten edge with water.
12. 12
    Fold dough in half; crimp edge with fork.
13. 13
    (Or, press together edges with your fingers.)
14. 14
    Add, in batches, to 350 degrees F oil in deep fryer; cook 5 min.
15. 15
    or until golden brown.
16. 16
    Drain.