Nugget Markets Empanadillas with Chorizo, Pimentos & Spinach Recipe

Ingredients

• 3 cups all-purpose flour 3 cups all-purpose flour 3 cups all-purpose flour
• 1½ teaspoons baking powder 1½ teaspoons baking powder 1½ teaspoons baking powder
• 1 teaspoon kosher salt 1 teaspoon kosher salt 1 teaspoon kosher salt
• ½ cup solid vegetable shortening, chilled ½ cup solid vegetable shortening, chilled ½ cup solid vegetable shortening, chilled
• 1 large egg, lightly beaten 1 large egg, lightly beaten 1 large egg, lightly beaten
• 1 cup very cold milk 1 cup very cold milk 1 cup very cold milk
• ¾ cup minced chorizo ¾ cup minced chorizo ¾ cup minced chorizo
• ½ cup minced onion ½ cup minced onion ½ cup minced onion
• 5 ounces frozen chopped spinach, thawed and drained well 5 ounces frozen chopped spinach, thawed and drained well 5 ounces frozen chopped spinach, thawed and drained well
• 2 tablespoons lemon zest 2 tablespoons lemon zest 2 tablespoons lemon zest
• ¼ cup chopped raisins ¼ cup chopped raisins ¼ cup chopped raisins
• 1 cup chopped pimento 1 cup chopped pimento 1 cup chopped pimento
• ½ cup pine nuts, toasted and chopped ½ cup pine nuts, toasted and chopped ½ cup pine nuts, toasted and chopped
• Kosher salt, to taste Kosher salt, to taste Kosher salt, to taste
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste Freshly ground black pepper, to taste
• 1 cups canola oil 1 cups canola oil 1 cups canola oil