Mix together:

2 slightly beaten yolks
3/4 c. Crisco or lard
1/3 c. sugar
1 tsp. salt

Add to:

4 c. sifted flour

Mix to a stiff dough. Knead until dough is smooth. Turn out onto a lightly floured board and roll thinly, almost like paper.

Sprinkle with sifted cornstarch to prevent sticking, stretching dough out gradually while rolling.

Brush surface with melted butter at one end. Starting from buttered end, roll the dough up like a jelly roll, brushing the surface with more butter until the whole roll is about 1/2 inch thick. Cut into 1 inch thick pieces. Flatten each piece, cut side up, and roll into rounds. Place a tablespoon or more of meat filling on each; brush each piece with cold water, halfway round, close to edge.

Fold and press edges together, or trim with fluted pastry cutter.

Heat plenty of oil or Crisco in a deep pan to 360-370 degrees. Drop each empanada and fry until golden brown. Drain on paper before serving.

EMPANADA FILLING:

Saute in:

1 tbsp. oil
2 clove garlic, minced
1 large onion, chopped
1 tomato, chopped
1 c. ground veal
1 c. ground pork
1 c. ground chicken
salt and pepper to taste