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EMPANANDA DOUGH
1) Sift the Flour & Salt into a Large Bowl & Set Aside.
2) Add Milk & Water into a Pot & Make it Luke Warm Over Stove.
3) Make a Hole in the Middle of the Flour & Pour the shortening ,Milk & Water Mixture in the Middle. Mix & Knead Very Well, Make a Ball & Cover with a Towel & Let Rest(Stand) at Room Temperature for 3 Min.
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Cut a piece of dough & make a ball. Place it on top of the floured surface ,roll with rolling pin. Roll out to 1/8 in. add more flour to surface do dough won't stick.. Place 1 1/2 to 2 Tbs. of the Chicken Mixture in the middle of the dough & bring one side of the dough to Flap over the Chicken. Cut a half moon turnover about 5 to 6 in. in diameter. Secure the edges with Your fingers or a fork by pressing down. Place the finished Empanadas on a slightly Floured Plate or waxed Paper.
Heat 2 Cups Oil in deep Frying Pan. Test the Oil with a small Piece of Dough & if it starts to sizzle & floats to the top the oil is ready.
Add Two Empanadas at a time & Immediately start to baste & turn until golden Brown, Place them on a paper Towel , Blot & Serve. You can sprinkle Sugar on before serving & Some like with a little Hot Sauce.
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