1 1/2 c. unsifted all purpose flour
1/2 tsp. salt
1/3 c. milk (approx.)
Apple or pineapple filling
1 tsp. baking powder
1/3 c. vegetable shortening
Vegetable oil for frying

Mix flour, baking powder and salt. Cut in shortening with pastry blender or 2 knives until mixture resembles cornmeal. Sprinkle with milk; mix with fork until dough clings together. (Add a little more milk if necessary.)

Gather dough into a ball and knead about 10 times until smooth. Roll dough on lightly floured surface to 1/8" thickness. Cut into 4" circles with floured cookie cutter. Fill each with about 1 tablespoon filling; moisten edge with water. Fold in half and press edges to seal. Press edge with tip of fork. Re- roll trimmings; cut and fill.

Heat 1/2" to 1" oil in small skillet to 370 degrees. Lower 4 or 5 empanadas in hot oil. Fry 2 minutes, turning once, until golden brown. Drain on paper towels. Serve warm or cold. Dust with confectioners' sugar, if you like. Serves 16.

APPLE FILLING:

2 sm. tart cooking apples (3/4 lb.)
1/4 tsp. ground cinnamon
1/4 c. sugar
Dash of salt

Peel, core and cut apples into 1/2" cubes. Put in saucepan with sugar, cinnamon and salt. Cover; cook over low heat until apples are consistency of chunky applesauce, stir occasionally. Cool to room temperature.

PINEAPPLE FILLING:

1 (8 oz.) can crushed pineapple in juice
2 tbsp. sugar
1 1/2 tsp. butter
1 tbsp. cornstarch
1 tsp. grated lemon rind

Combine ingredients and cook over medium heat until mixture is bubbly and thick. Cool to room temperature.

Or 1 (8 1/4 oz.) can pineapple in heavy syrup (omit sugar).