Empanadita's

Crust:
5 c. flour
1 T. baking powder
1 tsp. salt

Blend with spoon. Mix together:

2/3 c. oil
1 c. warm water

Add to dry mix. Use hands to knead dough until smooth. Cover and let stand 10 minutes. Form into about 20 golf balls. Cover again for 1 hour. Roll each bath until 1/8" thick and fill with:

Filling:
5 lbs. roast beef
3 T. vegetable shortening
3 onions, chopped
4 oz. can chopped green chili's
2 7 0z. cans green chili salsa
1/4 tsp. garlic powder
4 T. flour
4 tsp. salt
1 tsp. ground cumin
juices from roast

Saute onions and chili's. Add all other ingredients adding meat last. Cook until thick (about 5 minutes). Place small spoonfull of filling into dough. Pinch edges tightly shut and deep fry until golden brown.