Apple Empanada's, by Casey

Dough

3 cups flour
4 teaspoons sugar
1 teaspoon cinnamon
3 teaspoons baking powder
1/2 cup lard or shortening
3/4 cup water
1 egg

Filling

8 c. sliced apples
2 c. sugar
2 c. water
1 1/2 tsp. cinnamon
3 tsp. cornstarch
2 tbsp. butter

Make Dough:

Mix the flour, sugar, cinnamon, baking powder and a pinch of salt together. Cut in the lard with a pastry cutter or 2 knives until the mixture resembles coarse meal. Whisk egg and mix into water. Mix the water and egg into the flour mixture and knead until dough forms. Cover and refrigerate for 30 minutes.

Make Filling:

Bring all ingredients to boil for 45 minutes until apples are soft. Add cornstarch in 1/2 cup water to thicken. Add butter, cool before making empanadas.

MAKE THE EMPANADAS:

Lightly flour a surface and roll out dough to 1/4 inch thick. Cut into 4-inch circles for small empanadas, 5-inch for medium ones or 6-inch for large ones. BAKE AT 350 DEGREES FOR 18-24 MINUTES