Pastry:

Cooking Instructions

Sift the flour, baking powder, and salt together; then, with a pastry blender or two table knives, cut in the shortening until it is in bits the size of small peas. (Or blend the shortening into the flour, baking powder, and salt in a food processor.) Sprinkle on the cold club soda, (I don't know why this makes crisper pastry for me than plain water, but it does) spoonful by spoonful, pressing the dough together with a fork. Use just enough club soda to hold the flour and shortening together. Form the dough into two balls, handling as little as possible. Wrap in plastic wrap and chill for half an hour in the fridge.

Roll one ball out on a floured pastry cloth or board to about one-eighth inch thickness. Using the lid of a coffee can or something sharp-edged and about six inches in diameter, cut out circles of pastry and lay them aside on waxed paper. Repeat with the second ball of dough.

Spoon about one tbsp of the chilled picadillo onto the center of each pastry circle. Moisten halfway around the edge with ice water, fold the pastry over to form a half moon, then crimp the edges tightly together with a fork. Complete the remaining turnovers. Either fry the empanadas a few at a time in about one inch of very hot oil for about five minutes (then they must be well drained on lots of paper toweling), or bake as follows: Preheat oven to 425 degrees F. Arrange the turnovers about an inch apart on a greased cookie sheet. Prick each with a sharp fork, brush with melted shortening or salad oil, and bake about 15 minutes until they color a pale golden brown.