* 2 and 1/2 cup white flour
* 3/4 cup shortening
* 4 eggs (3 for dough, 1 as garnish)
* 1 teaspoon baking powder
* 1 teaspoon salt
* 2 or 3 tablespoons milk
For the filling:
* Crumbled Oaxaca cheese
* 1 poblano chile, seeded and deveined
* 6 nopal cactus pads, spines cut out then cooked and chopped in small pieces
* 2 small onions

Preparation:

1) Slice the onions, then fry them in oil with a bit of salt and cumin for one minute; then add the chopped poblano chiles and cook a few more minutes until the vegetables are cooked.

2) Carefully sift the flour three times, then mix with the salt and baking powder. Pour the flour on a flat surface for kneading, then shape it to the shape of a small volcano; in the center crater put the three eggs, milk and butter; then begin kneading, incorporating gently all ingredients, trying to knead the dough so it does not warm up. After the dough is well mixed and kneaded together, put it in the refrigerator for one hour.

3) When the hour has passed, sprinkle some flour over the area you will be rolling the dough. Extract small balls from the dough which you will flatten with a rolling pin to spread them to 6 inch circles. Over each dough circle put some cheese, slices of nopales then some onions and poblanos, fold and seal with your finger by pressing the edges together.

4) Once the empanadas are closed, brush them with the last beaten egg; place on baking sheet lined with waxed paper. Place the baking sheet in the oven, preheated to 400 ˚F, and bake for about 30 minutes; or until the nopal empanadas get a nice golden color.


Serve these nopal empanadas as a snack or starter dish...