Caribbean: Puerto Rico: Puerto Rican Pastelillos (Meat Turnovers)

Add flour and shortening in a large bowl. Using a pastry cutter or fork cut the shortening into the flour. Add the egg and mix using a fork.

Add the water a little at a time, mixing with a fork. When done mixing the dough will be brittle or in pieces.

Dust a work surface with flour, turn the dough out on the work surface. Press the dough together into a rough ball. Knead the dough using your palm, as if you were washing clothes on an old washboard.

Knead until the dough is soft and smooth. Form into a ball, cover with a plastic wrap and let it rest for 30 minutes.

Line a sheet pan with parchment paper. Roll dough out into a rope about 15 inches long. (I roll, pull and squeeze) Once rolled out cut off disks about ¾ of an inch thick. Dust your rolling pin and workspace and roll out into a 1/8 thin circle.

If you have a pasta roller, you can use it to roll out the dough rounds. Lay dough rounds on a prepared sheet pan and cover with a clean kitchen towel. If you need to layer, the rounds place a piece of parchment between the layers.

Using the tip of your fingers wet the edges of the dough with water. Fold over to make a half-moon. Pinch the dough together using your fingers, then go over it, pressing it with the teeth of a fork. Return to sheet pan and cover. Repeat with remaining rounds and filling.

Line a large plate with paper towels. Heat 1 1/2 inches of oil to 350 degrees in a large deep skillet. Working in batches, carefully place turnovers into the oil.

They should almost immediately begin to puff and float, cook on each side about 2 minutes, or until golden brown and crispy.

Transfer to a plate to drain and let cool.