Empanadas

Pot Pie

Empanadas
A Latin version of meat pot pie, empanadas make great all-in-one finger sandwiches.

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
½ cup shortening
1/3 cup cold water
2 ½ cups cooked chicken, finely chopped
2 tablespoons blanched slivered almonds
¼ cup raisins
1 teaspoon chili powder
2 tablespoons mild salsa
1 egg

1. In a mixing bowl, combine the flour, baking powder, and salt. Using either a pastry cutter or your fingers, work the shortening into the flour mixture. Add the water and toss the mixture together until it forms dough.

2. Divide the dough into 12 small balls. One at a time, roll each ball on a lightly floured surface into a 3-inch circle.

3. Make the filling: Combine the chicken, almonds, raisins, chili powder, salsa, and egg in a medium-mixing bowl.

4. Put 2 tablespoons of filling mixture onto half of each circle. Fold the halves over and press the edges together to seal the empanadas.

5. After all the empanadas are made, you can either fry them in hot oil for 3 minutes on each side or bake them in a preheated 400 degree oven for 15 minutes.