Cinco De Mayo and Empanadas

Happy Cinco De Mayo! Hubby spent some time attending school in Mexico and we went there for our honeymoon. So, we have a great love for this culture. I mean, really, what country can be wrong that encourages people takes a nap after lunch? I am all about the siesta! And the margarita. What would life be like without the margarita? I hate to even consider.

So, you must think we are going to have a big party now to celebrate this Mexican day of freedom? Well, reality is that Hubby has to work late and we will have homework to do. Not my idea of a party.

So, the kids and I are going to make these Empanadas to celebrate. Little Latin potpies. This recipe is straight from Dora the Explorer! Enjoy!

Ingredients
** if you don't have time to make your own dough, you can use packaged pie dough. (I do)
2 cups of all-purpose flour
2 tsp. baking powder
1 tsp. salt
1/2 cup of shortening
1/3 cup of cold water
2 1/2 cups cooked chicken - finely chopped
2 tbsp. blanched slivered almonds
1/4 cup of raisins
1 tsp. chili powder
2 tbsp. mild salsa
1 egg

In a mixing bowl, combine flour, baking powder and salt. Using either a pastry cutter or your fingers, work the shortening into the mixture. Add the water and toss the mixture together with your fingers until it forms dough.

Divide the dough into 12 small balls. One at a time, on a lightly floured surface, roll each ball into a circle.

Combine the chicken, almonds, raisins, chili powder, salsa and egg in a mixing bowl.

Put 2 tbsps of chicken mixture onto each circle (to one side).
Fold over the circles and press the edges together to seal the empanadas

When the empanadas are ready for cooking, you can either fry them in hot oil for 3 minutes on each side or bake them in an oven that has been preheated to 400 degrees for 15 minutes.

VIVA! el CINCO DE MAYO!!