Spiced Cheese Empanadas

Ingredients

Filling:

• 1 ½ cups ricotta cheese

• 3 egg yolks, lightly beaten

• 4 green onions, chopped including the greens

• 1 tablespoon chopped fresh parsley

• ½ teaspoon paprika

• ½ teaspoon ají chile powder or cayenne

• Salt and ground white pepper

Dough:

• 2 cups all-purpose flour

• 1 teaspoon salt

• 2/3 cup vegetable shortening

• 1 egg

• Or substitute 1 package prepared, unbaked pie crusts

Instructions

Preheat the oven to 400 degrees F.

Combine all the filling ingredients and chill slightly.

To make the crust: in a large mixing bowl, combine the flour and salt. Cut the shortening into the dry ingredients using a pastry cutter or 2 forks. The mixture should resemble coarse cornmeal.

Add 4 to 5 tablespoons of cold water, one tablespoon at a time, and lightly toss with a fork to incorporate. Add only enough water so that the dough will hold together and can be gathered into a ball.

Separate the egg into small bowls and lightly beat the white. Beat the yolk with 1 tablespoon of water.

Gently roll the dough on a lightly floured surface to 1/4-inch thickness and cut circles 2 to 2 ½-inches in diameter. Place a spoonful of the filling off-center on a circle. Brush the edges with the egg white, fold over and crimp the edges to seal.

Note: If using ready-made pie crusts, don't roll the pastry before cutting.

Brush the empanadas with the egg yolk, place on a lightly oiled baking pan, and bake for 10 to 12 minutes or until golden.

Remove and cool on a rack before serving.