Emapanadas

From Better Homes and Gardens Recipe in September 2014 magazine

MASA

Ingredients
1 c milk
1 TBS unsalted butter
3/4 C shortening
1 Package active dry yeast
2 1/2 to 3 C all purpose flour
1 filling
(egg wash: in a small bowl whisk together 1 egg and 1 TBS water)

Directions
In a saucepan ring milk to simmering over medium heat. Remove from heat; add butter and shortening. Let stand 10 minutes until mixture is melted. Stir in yeast. Let stand 10 minutes or until foamy.
In a large bowl combine 2 1/2 C flour and 1/2 tsp salt; make a well in the center. Add wet ingredients to well. Using your hands or a wooden spoon, pull flour into wet ingredients until mixture forms a ball, adding flour as needed. Transfer to a lightly floured surface. Knead until smooth and elastic, about 5 minutes, kneading in remaining flour as needed. Place in buttered bowl; cover with a damp cloth. Let rise in a warm, draft free place until doubled, about 30 minutes.
Preheat oven to 425 degrees. Punch down dough. Roll into a long, think log; cut into 24 equal size portions. Shape into balls. (If dough is sticky chill 20 minutes.) On a lightly floured surface roll each ball into a 3 1/2 to 4 inch circle. Prick with fork. Brush edges with Egg Wash. Spoor 1 rounded TBS of desired filling onto center of each circle. Fold in half. Press edges closed; seal using fingers, then a fork. Transfer to parchment lined backing sheet. Repeat with remaining dough and filling.
Prick each empanada twice with a fork. Bake until they begin to color, about 15 minutes. Remove from oven. Brush with Egg Wash. Return to oven. Bake until golden brown, about 1-3 minutes more. Makes 24 servings.

FILLINGS

Roast Chicken Filling
In a medium saucepan combine 2 peeled and chopped medium russet potatoes (2 cups), 1 peeled and coarsely chopped apple (1 Cup), 1 clove garlic, 1/2 cup unsweetened coconut milk, and 1 1/2 tsp curry powder. Bring to boiling; reduce heat. Cover. Summer 12 to 15 minutes. Remove from heat; drain. Mash mixture. Fold in 1 1/2 tsp olive oil and 1 tsp ground nutmeg. Stir in 1 cup chopped cooked chicken, 1 1/2 tsp chopped cilantro, and 1 1/2 tsp grated parmesan. Season with salt and pepper.

Shrimp and Pork
In a large bowl combine 15 halved medium raw shrimp, 15 finely chopped or ground medium raw shrimp, 4 oz ground pork, 1 TBS soy sauce, 2 tsp finely chopped green onions, 1 tsp snipped fresh cilantro, 1 clove minced garlic, 1 tsp grated fresh ginger (about 1/4 inch), and 1/2 tsp toasted sesame oil. Stir together thoroughly.
Dipping sauce: Juice of 1 grapefruit, 2 cloves minced garlic, 1 TBS chopped green onions, 1 tsp grated ginger, 2 TBS soy sauce, 1 TBS rice vinegar and 1/2 tsp sugar

Pumpkin Cinnamon
In a saucepan combine one 15 oz can pumpkin, 2/3 C packed dark brown sugar, 1 1/2 tsp ground cinnamon and 1/2 tsp salt over medium-low heat. Cover. Cook, stirring occasionally, until filling is very thinvk, about 15 minutes. Transfer to a bowl. Cool to room temperature.