Dough: Sift flour into a mixing bowl. Cut in the chilled Crisco and butter until it resembles a coarse cornmeal. Add a little of the water until the pastry sticks together into a ball. Put dough in refrigerator for an hour. Roll out on a lightly floured board- 1/8th inch thick. Cut with cookie cutter or glass for appetizer sized empanadas. Use a plate for luncheon size empanadas. On each round, put about 1/2 teaspoon filling (appetizer size). Fold over and flute edges with fork. Brush tops with beaten egg. Bake at 400 degrees until golden brown.

Filling:

Place oil in frypan and fry pork a little. Add rest of ingredients and simmer for 1/2 hour. Add salt and pepper to taste.

Nellie Beatty brbeatt@eis. Calstate. Edu e-mail me if you would like a fried empanada (from Dominican Republic) recipe. I do not have it at this time but I can get it for you.