Turkey Empanadas

Turkey Empanadas
Filling:
Equal amounts of chopped up cooked chicken or turkey and grated cheddar or jack cheese (or combination)
2 or 3 cans of diced green chiles, or to taste.

Pocket:
Combine:
5 cups flour
1 1/4 cup cornmeal
2 1/2 teaspoons of salt

Cut in 1 1/3 cups plus 3 tablespoons of shortening. Sprinkle with 3/4 cup of water. Stir this with a fork until a dough forms. Roll the dough out, cut in large circles (I use a tart pan as a template and trace it with a knife. Spoon some filling on one side of the circle, fold over the other half and seal all around the edge with a fork edge. Put them on a pan, brush with milk, sprinkle with cornmeal for added crunch.

Bake at 400 degrees for 25 minutes, or unti golden brown.

I believe this makes enough to feed four people, depending on appetites. I generally triple it.

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