📖 Instructions

1. In a large bowl, whisk together the flour, salt, and shortening until the mixture resembles coarse crumbs.
2. Gradually add ice water, a tablespoon at a time, mixing until the dough comes together. Don't overmix!
3. Turn the dough out onto a lightly floured surface and knead gently for a minute or two, until smooth but still slightly crumbly. It should not be too sticky.
4. Form the dough into a ball, wrap in plastic, and chill in the refrigerator for at least 30 minutes. This helps relax the gluten and makes it easier to roll out.
5. Meanwhile, prepare the filling. In a large skillet, sauté the onion and garlic in a little oil until softened.
6. Add the cooked Locro, corn, and spices to the skillet. Cook until heated through, and the flavors have melded. Allow to cool completely before using.
7. On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Use a 4-inch cookie cutter or a knife to cut out circles.
8. Place a spoonful of the Locro filling into the center of each circle.
9. Fold the dough over to form a half-moon shape, pressing the edges firmly to seal. Crimp the edges decoratively with a fork or your fingers.
10. Place the empanadas on an ungreased baking sheet.
11. Brush the tops of the empanadas with milk or beaten egg for a glossy finish.
12. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and cooked through. Keep an eye on them, and rotate halfway if necessary.
13. Remove from oven and let cool slightly before serving. Enjoy!