Ingredients
2 C. all-purpose flour
3/4 tsp. Baking Powder
1/2 tsp. salt
1/2 stick Crisco® Baking Sticks Shortening (Non-Stick type Crisco =1/2 Cup)
4 to 6 Tbsps. ice water
For Sweet add1/2 to 1 TB Sugar 
Directions
- COMBINE flour, baking powder and salt in medium bowl. Cut in chilled shortening cubes with pastry blender until mixture resembles coarse crumbs with some pea-size pieces of shortening remaining.
- Sprinkle 2 Tbsp. ice water over flour mixture. Using a fork, draw flour from bottom of bowl to the top, distributing moisture evenly throughout flour mixture. Add additional water, 1 Tbsp. at a time, just until dough is moist enough to hold together when pressed into a ball. Shape into a 1/2-inch thick disk. Wrap in plastic wrap; chill 30 minutes.
- CUT pastry dough into 10 equal pieces. Shape into 10 small patties.
- Roll out one piece on a lightly floured surface to a 6-inch circle. Place filling on pastry circle, slightly off center. Brush edges of pastry with water. Fold pastry in half, covering filling. Seal edges with tines of fork or crimp edges to seal. Repeat to make 9 additional empanadas. Cover and chill until ready to cook.
- HEAT 1 1/2inches canola oil in heavy large saucepan or electric fryer over medium-high heat to 350°F. Cook empanadas, in batches, 2 to 3 minutes or until golden brown, turning halfway through cooking time. Drain on paper towels. Let cool 15 minutes. Sprinkle generously with powdered sugar just before serving.