Add Cholula, and incorporate well. Hold refrigerated for service.
Empanada Filling
In a heavy bottom pan over medium high heat, heat oil and sauté onion, jalapeno and garlic until soft and fragrant.
Add pork and Cholula. Stir and heat through. Remove from heat.
Add cheese and cilantro, stir to incorporate. Refrigerate to chill.
Empanada Dough
In a stand mixer, with a dough hook combine flour, water, shortening, egg, egg white, vinegar, and salt. Mix on low speed until a ball forms. Allow to rest 5 minutes.
Turn out, onto clean surface and knead until smooth. Refrigerate for at least 1 hour before using.
Prep
Remove dough from refrigerator and allow to come to room temperature.
On clean floured surface, roll dough to 1/8th inch thick. Cut 5-inch rounds from the dough.
Place a #32 scoop of filling in center of dough round. Wet one half of edge and fold dough over filling, making a half moon shape. Press to seal edges and press again on both sides with a fork.
Service
Set fryer to 350°F. For each serving, fry 3 empanadas until golden brown.
Plate empanadas as desired alongside 1/4 cup Pico de Gallo. Serve hot.
Chef's Tip!
Empanadas can be wrapped well and frozen. They should be thawed prior to frying.
