2 cups Gold Medal flour (if using self-rising flour, omit salt)
2 tbsp. sugar
1/2 tsp. salt
2 tbsp. butter or margarine
1 tbsp. shortening
1 egg yolk
1/2 cup water
Filling (below)

Measure flour, sugar, and salt into bowl. Cut in butter and shortening thoroughly. Mix in egg yolk. Sprinkle with 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" thick (dough may be elastic and difficult to roll). Cut into 2 1/2" 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") to 350F; transfer pot to source of heat at table. Adjust heat when necessary to maintain temperature of the oil. Spear turnovers with fondue forks and place in hot oil. Cook 4 minutes or until light brown and crisp; drain.

Makes about 30 Empanaditas.

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