Empanadas

This is a recipe I clipped from a Martha Stewart magazine a zillion years ago (May 2003). I changed the filling based off a recipe from Pampered Chef, but I liked Martha's dough recipe and steps in making the empanadas. I'm putting it up here so I can find it again.

For the filling (recipe based off Pampered Chef):

2 cups coarsely chopped cooked chicken or turkey

1 cup (4 ounces) shredded cheese

1 can (4 ounces) chopped green chilies (undrained)

1/2 cup mayonnaise

1 tablespoon southwestern/Mexican seasoning

2/3 crushed corn chips

Combine the above together to make the filling

You need a batch of Empanada Dough.

Assembling the Empanada:

Break off 1 1/2 inch ball of dough. On a clean work surface, roll dough into a circle about 1/8 inch thick.

Place about 1 teaspoon of filling in the center of each round. Moisten the edges of the dough with water; fold dough over to seal, pressing gently. Crimp the edges with a fork; set aside. Repeat until you have used all your dough.

Cook in about 2 inches of vegetable oil. Fry until golden brown, turning once, about 1 minute.