Chicken + Bean Empanadas

[carnation037]

Chicken + Bean Empanadas

for the filling:
1/2 c Finely chopped cooked chicken
1/2 pt Black beans; rinsed, drained and mashed
1/2 c Finely shredded cheddar cheese
1/4 c Salsa verde or green salsa
1/8 ts Ground cumin ds Or so hot pepper sauce

for the pastry:
3 c All-purpose flour
1/4 ts Salt
1 c Shredded Monterey Jack cheese with jalapeno peppers
3/4 c Shortening or lard
1 Beaten egg
1/2 c Milk
1 Egg
1 tb Water
Salsa; sour cream, and/or Guacamole dip (optional)

for the filling:
Combine all ingredients; set aside.

for the pastry:
Stir together flour and salt. Cut in cheese and shortening
until mixture resembles coarse cornmeal. Stir in egg and
milk until well combined. Knead 10-12 strokes on a lightly
floured surface; divide in half.
Roll out to 1/8". Cut into 3" rounds with a
floured cutter. Reroll to make 20 rounds per half.
Place 1 teaspoon filling in center of each.
Moisten edges with water, fold in half and seal
edges with a fork. Prick several steam holes in
each. Brush with combined egg and water; bake in
preheated 425° oven 15-18 minutes until golden.
Serve with sour cream, salsa, and guacamole, if
desired. Makes 40 servings.