3 c. flour
10 tbsp. shortening
1 tsp. salt
3 tbsp. sugar
1/2 c. milk
1/2 c. water

FILLING:

1/2 lb. hamburger
1 onion, chopped
1 carrot, grated
1 green pepper, chopped
1 celery, chopped
2 tbsp. tomato paste
2 tsp. chili or taco seasoning

Brown the meat. Add all filling ingredients until tender and set aside. In a bowl sift the flour. Add salt and sugar then add the shortening. Cut with a knife or pastry blender until it forms little beads. Add the liquids and beat until it forms a soft dough. Sprinkle flour on the working area. Roll out the dough thin and cut into circles 3 to 4 inches across (repeat method until all dough is used up).

Put 1 teaspoon filling on one circle and fold the circle dressing the edges with a fork. Bake the Empandilla at 400 degrees until golden brown or may fry until brown.