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Beat the water, egg, egg white and vinegar
together. Set aside. In separate bowl, mix
flour and salt. Cut shortening into the flour
mix with a pastry blender. Make a well in
center of flour mix and pour the liquid
ingredients in the center. Mix all until stiff.
Knead on floured surface just until flour is
incorporated and dough is smooth. Refrigerate
for 1 hour-not more than 24 hours (freeze
instead). Makes 10 6-inch empanadas.
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