Potato & Beef Empanadas

Filling ingredients:
2 medium potatoes, boiled for 5 minutes
1 tablespoon olive oil
1 pound extra lean ground beef
1 onion, chopped
1 teaspoon chile powder
3/4 teaspoon round cumin
Salt and pepper to taste

Pastry ingredients:
3-1/2 cups flour
2 teaspoons baking powder
1 teaspooon salt
1/2 cup butter, chilled well and cut into 1/2 inch pieces
1/2 cup vegetable shortening
5 tablespoons (or more) cold water.


Filling Directions:
Grate the potatoes and set aside.
In a large skillet, heat the olive oil.
Add the ground beef and brown,
breaking up as it cooks.
Add potatoes, onion, spices and
salt and pepper to taste.
Cook until ingredients are soft. Cool.

Pastry Directions:
Mix flour, baking powder and salt in a bowl.
Cut in shortening and butter
until mixture resembles a coarse meal.
Add enough cold water for the dough
to come together and form a ball.
Knead until smooth. Let rest 10-15 minutes.

Cooking Directions:
Preheat oven to 400 degrees F.
On a lightly floured board
roll pastry to 1/8-inch thickness.
Using a 5 to 6 inch cutter, punch out rounds.
Spoon about 2 tablespoons of the filling
in center of each round.
Fold pastry in half and seal edges,
crimping with a fork.
Bake on ungreased sheet for 15-20 minutes.