Pastry:

4 cups all-purpose flour
1 tsp. salt
2/3 cup butter
2/3 cup shortening
8-10 tbsp. ice water

Mix flour and salt in large mixing bowl.

Using a pastry blender, cut in cold butter and shortening until the mixture resembles coarse meal.

Sprinkle cold water over surface, a tablespoon at a time, mixing lightly until pastry just holds together.

Gather pastry up into a ball and cover with plastic wrap.

Cheese Filling:

2 cups Swiss or Cheddar Cheese, grated
1 cup heavy cream
1/2 cup bread crumbs
1/4 cup minced onions

Combine all ingredients for cheese filling.

To make Empanadas:

Preheat oven to 350°F.

Divide pastry into quarters and form 4 balls of dough. Roll out each portion, one at a time to 1/8-inch thickness.

Cut into 4-inch circles. Place 1/2 tablespoon of filling into the center of each. Brush the edges of circle with cold water, fold over and crimp the edges with fork (like making a turnover).

Place the Empanadas on a lightly greased cookie sheet. Bake at 350°F for 30 minutes or until golden.

Makes about 25.