• 2 Cups of Flour
• 2 tbsp of Vegetable Shortening or Lard, Softened 
• 1 tsp of Salt
• 1/2 tsp of Baking Powder
• 1/2 tsp of Baking Soda
• 1 tbsp of Sugar
• 3/4 Cup of Milk
• 1/2 Cup of Water
• 2 Cups of Meltable Cheese 
• Vegetable Oil for Frying

Recipe Directions:

• Whisk together dry ingredients (Four, Salt, Baking Powder, Baking Soda and Sugar). Gently mix the vegetable shortening into mixture
• In a saucepan, heat milk and water until almost boiling. Stir hot liquid into the dry ingredient mixture. Add more water (1 tbs at a time) if mixture seems to dry and crumbly, or add more flour if the mixture is too wet and sticky
• Kneed dough until well mixed. Divide dough into 16 portions, and roll each piece into a ball. Let dough sit for 5 minutes
• Grate or Finely cube cheese
• Roll each dough ball into 6-7 inch diameter circles. place a small portion of cheese in the center of each dough 
• Fold dough in half over the cheese to form a semicircle. Press down firmly along the edges to seal. Roll edge inward over itself and press down again to seal. Crimp edge with a fork for decoration and to seal. 
• Heat several inches of vegetable oil in a deep sided skillet, pot or deep fryer until the oil reaches 350 degrees. Fry empanadas in batches, turning at least once, until golden brown. 
• Drain empanadas on paper towl