Mexican Empanadas


1.5 cup 375 ml   A.P. Flour
1 tsp 5 ml   Baking Powder
0.5 cup 125 ml   Shortening
0.25 cup 60 ml   Water
0.5 cup 125 ml   Chopped Apple
2 tbsp 30 ml   Icing Sugar
1 tsp 5 ml   Cinnamon
1 tsp 5 ml   Nutmeg
0.5 tsp 2 ml   Allspice
1. Preheat oven to 350 F

2. Sift together the flour and baking powder.

3. Blend shortening into the flour with a pastry blender until the shortening is in very small pieces, and then stir in the water.

4. Roll the dough out (very thin), and cut out circles approximately 3 inches in diameter

5. Spoon apple mixture onto the centers of the circles. Fold dough over, moisten edged with water and seal with a fork.

6. Bake Empanadas on a greased pan for 15 minutes.

7. Mix together the icing sugar and spices, and dip the hot empanadas in this mixture.