Million Dollar Dip Pockets

1. For dough, In a large bowl stir together flour and yeast. In a small saucepan heat milk, shortening, and 1/2 teaspoon salt until warm (120°F to 130°F) and shortening almost melts. Add to flour mixture. Stir until combined. Flour a surface with 3 to 4 tablespoons of flour. Knead dough on floured surface for 2 to 3 minutes or until dough is smooth. Wrap in plastic wrap and let rest 30 minutes.

2. Meanwhile, for filling, in a medium bowl beat cream cheese until smooth. Add mayonnaise, cheeses, bacon, onions, 1/4 teaspoon salt, garlic powder, and cayenne. Beat until combined.

3. Preheat oven to 425°F. Line baking sheets with parchment paper; set aside. In a small bowl whisk together the egg and water. Divide the dough into 24 pieces. Shape into balls. On a lightly floured surface, roll one ball into a 3-inch circle. Brush the edge lightly with egg mixture. Spoon 2 to 3 teaspoons of filling onto the center. Fold in half over filling. Seal the edges with a fork. Transfer to prepared baking sheet. Repeat with remaining dough and filling. Prick each pocket once or twice with a fork. Brush each with egg mixture. If desired, sprinkle with additional shredded cheddar cheese. Bake for 15 minutes or until golden. Remove to a wire rack and cool slightly. Serve warm.

Air-Fryer

Coat rack of air fryer with nonstick cooking spray. Preheat air fryer to 400°F. Add filled empanadas, in batches, and air fry for 5 to 7 minutes or until golden.