Empanadas

In a medium-sized mixing bowl, mix flour, garlic powder, salt, and baking powder until well combined.

Next, add shortening / lard and with your hands and combine until well incorporated. The texture should resemble peas or pebbles.

Pour in ice water and combine to form a ball of dough. If necessary, add a little more ice water. Dough should not be extremely sticky, but not too dry either.

Once combined, cover dough ball with plastic wrap and refrigerate for at least 30 minutes to let the dough rest.

Divide dough into 11 - 12 equally sized balls. Using either a tortilla press or a rolling pin, roll each ball out into a circle on a floured work surface.

Take 2 - 3 T of your filling of choice and put in the middle of each dough circle. Use a wet finger to swipe the edges of one-half the circle, and fold over to press shut. At this point, you can either use the tines of a fork to crimp the edges shut, or use your fingers to "braid" the edges by folding one on top of the other.

In a deep frying pan with at least 1 ½" of oil, heat over medium heat until temperature reaches 350° F - or until a wooden spoon inserted into the oil begins to immediately bubble. Fry in batches of 4 for 3 minutes on each side, flipping halfway through.

Remove to a paper towel lined plate to drain, and serve with your favorite salsa or dipping sauce.

Ideas for empanada fillings:

1. Picadillo (ground beef, onion, jalapenos, potatoes, tomato sauce & spices)

2. Rajas y queso (roasted poblano peppers cut into strips with oaxaca cheese)

3. Chorizo (chorizo, potatoes, bell peppers)

4. Pollo (chicken, cheddar cheese, salsa verde)