Empanaditas with Mango Banana Habanero Salsa

Ingredients

For the Empanaditas:

•    1 recipe Mango Banana Habanero Salsa (see recipe below)
•    1 package active dry yeast
•    1 cup warm water
•    1/4 cup shortening
•    3 cups flour
•    1 teaspoon salt
•    1 egg, beaten

For the Salsa:

•    2 ripe mangos, peeled and diced
•    1 banana, diced
•    1/4 cup minced purple onion
•    1 habanero chile, stems removed, minced
•    1/4 cup orange juice
•    2 tablespoons lime juice
•    2 tablespoons olive oil
•    1 tablespoon chopped fresh mint

Instructions

For the Empanaditas:

Preheat an oven to 400 degrees.

Dissolve the yeast in the water.

Cut the shortening into the dry ingredients. Add the yeast water and mix well. Do not let the dough rise.

Separate the egg and lightly beat the white. Beat the yolk with 1 tablespoon of water. Set them aside.

Roll the dough to 1/4-inch thickness. If using a commercial pie crust, do not roll. Cut into circles 2 to 2 ½-inches in diameter. Place a spoonful of salsa off-center on a circle. Brush the edges of the circle with the egg white, fold over and crimp the edges to seal.

Brush the empanaditas with the egg yolk and bake for 10 to 12 minutes or until golden.

For the Salsa:

Combine all the ingredients and allow to sit for an hour to blend the flavors.