Steak & Egg Breakfast Empanadas

Mix flour and salt in large bowl. Add shortening; work into flour mixture by working with fingers until mixture resembles coarse crumbs. Gradually add water, mixing with hands 3 to 4 minutes, or until mixture forms smooth elastic ball; cover. Let stand 45 minutes.

Roll out dough, in batches, on lightly floured surface to ⅛-inch-thickness. Cut into total of 40-1 ounce (3-inch) rounds (or into 20 rounds for trial recipe), rerolling dough scraps as necessary.

Combine remaining ingredients.

Spoon 1 ounce filling onto center of each empanada dough round; lightly moisten edge with water. Fold dough in half; crimp edge with fork. (Or press together edges with your fingers.)

Add, in batches, to 350°F oil in deep fryer; cook 5 minutes, or until golden brown. Drain.