Instructions: Sift flour, salt and curry powder into medium bowl. Add shortening and butter and cut in using fingertips until mixture resembles coarse meal. Whisk egg and water in small bowl to blend. Add mixture to dough by tablespoonfuls until dough is firm. Turn dough out onto lightly-floured surface. Knead gently and briefly. Wrap dough in plastic and refrigerate 1 hour to rest.

Heat oil in heavy large skillet over medium-high heat. Add onion and saute until translucent, about 5 minutes. Add jalapeno, garlic, cumin and nutmeg and stir 1 minute. Add tomato, corn, chard and red bell pepper. Cook until vegetables are tender and almost all liquid evaporates, about 5 minutes. Season to taste with salt and freshly-ground black pepper. Cool completely.

Preheat oven to 375 degrees. Roll out dough on lightly-floured surface to 1/8-inch thickness. Cut dough into 6-inch diameter circles. Gather scraps into ball. Reroll scraps and cut out more circles.

Place 3 tablespoons filling in center of each circle, leaving 1/2-inch border on all sides. Brush border with water. Fold circle over filling, creating half-moon shape. Press edges with tines of fork to seal. Make a small slit in top of each empanada to allow steam to escape.

Place empanadas on parchment-lined baking sheet. Bake until pastry is golden-brown, about 30 minutes. Serve warm.

This recipe yields about 6 servings.

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