Texas-Style Blackberry and Strawberry Empanadas

Ingredients:

• 4 cups premium flour
• 2 tablespoons of sugar
• 0.5 tsp salt
• 4 tsp baking powder
• 1 cup cooking fat
• 1 cup chicken broth
• 1 cup blackberries
• 1 cup strawberries, coarsely chopped
• 0.5 cup goat cheese
• 1/4 cup sugar
• 2 large eggs
• 2 tablespoons of water
• Peanut oil for frying

Preparation:

1. In a large bowl, combine the flour, sugar, salt, and baking powder and mix well. Add the shortening and knead it by hand until the mixture resembles cornmeal. Add the chicken broth and knead into a dough. Let it rest, covered, in the refrigerator for at least 30 minutes.
2. Meanwhile, prepare the filling.: Combine blackberries, strawberries, goat cheese and sugar in a bowl.
3. Once the dough has cooled, roll it out on a lightly floured work surface with a rolling pin to a thickness of 0.5 cm. Using a 10 cm diameter cutter, cut out circles from the dough. Spoon 1 heaping tablespoon of filling into the center of each circle.
4. In a small bowl, whisk the eggs and water together. Brush the edges of the dough with the egg mixture. Fold the dough in half over the filling. Crimp the edges with the tines of a fork to seal the dough tightly.
5. Fill a skillet halfway with peanut oil and heat it to 175°C.
6. Fry the empanadas until golden brown, about 6 to 8 minutes, turning them occasionally with tongs.