Tuna Empanadas

Directions

1. 1
   Heat dressing in medium skillet on medium-high heat.
2. 2
   Add tomatoes, onions, oregano and paprika; cook 5 min.
3. 3
   or until onions are crisp-tender, stirring occasionally.
4. 4
   Remove from heat.
5. 5
   Stir in tuna and cheese; set aside.
6. 6
   Mix flour, baking powder and salt in large bowl.
7. 7
   Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs.
8. 8
   Gradually stir in water until mixture forms ball.
9. 9
   Place on lightly floured surface; knead 5 min.
10. 10
    or until smooth and pliable.
11. 11
    Divide dough into 10 balls, using about 2 Tbsp.
12. 12
    for each.
13. 13
    Flatten each to 6-inch round.
14. 14
    Spoon about 1/3 cup tuna mixture onto center of each round; moisten edge with water.
15. 15
    Fold dough rounds in half to enclose filling; press lightly on tops to remove air pockets.
16. 16
    Seal edges with fork.
17. 17
    Heat oil in large deep skillet to 375 degrees F. Add 3 or 4 empanadas; cook 3 min.
18. 18
    on each side or until golden brown on both sides.
19. 19
    Remove from oil; drain well.
20. 20
    Meanwhile, cook remaining empanadas.
21. 21
    Cool slightly.