Agape's Empanaditas

Ingredients:
2 Cups Flour
2 Tbsp sugar
1/2 tsp salt
2 Tbsp butter or margarine
1 tbsp shortening
1 egg yolk
1/2 Cup water
Filling (see below)

Instructions:

Measure flour, sugar, and salt into bowl.  Cut in butter and shortening thoroughly.   Mix in egg yolk.  Sprinkle in water, 1 tbsp at a time, mixing until dough forms a ball.

Turn dough onto floured cloth-covered board; knead until springy, 2 to 3 minutes.  Divide dough in half; roll each half 1/8 to 1/16 inch thick (dough may be elastic and difficult to roll). Cut into 2 1/2-inch rounds.

Place 1 tsp filling on half of each round; fold pastry over filling and press edges firmly with fork to seal.

In metal fondue pot, heat salad oil (2 inches) to 350 degrees; transfer pot to source of heat at table.  Adjust heat when necessary to maintain temperature of oil.  Spear turnovers with fondue forks and place in hot oil.   Cook 4 minutes or until light brown and crisp; drain.  About 30 empanaditas

Filling: Mix 3/4 cup chopped cooked chicken, 3 tbsp chili sauce and pinch chili powder.