Empanada Pastry

  • 2 cups All Purpose flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 cup shortening
  • 1/2 cup ice water

Sift flour, salt and baking powder into the bowl of a food processor fit with a blade.  Add the shortening and pulse until the mixture is a fine meal.  With the machine running, add the water slowly until it forms a ball (you may not need all the water).  Refridgerate for 30 minutes and then roll dough on a lightly floured counter (about 1/8 inch thick).  Cut dough into 12 4” circles.