Recipe - Vegetable Empanadas In Curry Dough

3 cup Allpurpose flour
1 tablespoon Salt
1 tablespoon Curry powder
5 tablespoon Solid vegetable shortening
5 tablespoon Chilled butter
1 Egg
One fourth cup Water
2 tablespoon Vegetable oil
1 Onion; chopped
1 Jalapeno or Serrano chili;
seeded, chopped
1 lg Garlic clove; chopped
1 teaspoon Ground cumin seeds
1 pn Ground nutmeg
1 lg Tomato; peeled, seeded,
; and chopped
1 cup Fresh or frozen corn kernels
1 pound Chopped fresh Swiss chard
1 cup Diced red bell pepper
Salt; to taste
Freshlyground black pepper;
to taste

Sift flour, salt and curry powder into medium bowl. Add shortening and
butter and cut in using fingertips until mixture resembles coarse meal.
Whisk egg and water in small bowl to blend. Add mixture to dough by
tablespoonfuls until dough is firm. Turn dough out onto lightlyfloured
surface. Knead gently and briefly. Wrap dough in plastic and refrigerate 1
hour to rest. Heat oil in heavy large skillet over mediumhigh heat. Add
onion and saute until translucent, about 5 minutes. Add jalapeno, garlic,
cumin and nutmeg and stir 1 minute. Add tomato, corn, chard and red bell
pepper. Cook until vegetables are tender and almost all liquid evaporates,
about 5 minutes. Season to taste with salt and freshlyground black pepper.
Cool completely. Preheat oven to 375 degrees. Roll out dough on
lightlyfloured surface to 1/8inch thickness. Cut dough into 6inch
diameter circles. Gather scraps into ball. Reroll scraps and cut out more
circles. Place 3 tablespoons filling in center of each circle, leaving
1/2inch border on all sides. Brush border with water. Fold circle over
filling, creating halfmoon shape. Press edges with tines of fork to seal.
Make a small slit in top of each empanada to allow steam to escape. Place
empanadas on parchmentlined baking sheet. Bake until pastry is
goldenbrown, about 30 minutes. Serve warm. This recipe yields about 6