Easy Savory Empanadas

1 1/4 cups of flour 

1 teaspoon salt 
1/2 cup shortening

3 tablespoons ice cold water 
4 potatoes 
3 cups water
4 tablespoons melted butter 
6 tilapia or salmon fillets 
3 garlic cloves
4 tablespoons of lemon
3 tablespoons parsley
1.5 tablespoons oregano 
1 tablespoon lemon pepper 
1 tablespoon melted butter 
1 tablespoon of rosemary & garlic cheese
1 egg

PREPARATION

In a large bowl combine flour, salt, and chilled shortening. 
Mix with a pastry blender until mixture looks like crumbs.
Slowly add the ice cold water and mix together. Form a ball with the dough.
Refrigerate your dough for 35 minutes. 
Chop your potatoes into medium sized dices.
In a pot add the water and the potatoes. Boil for 20-30 mins, or until soft. 
In a casserole add the melted butter and the fillets on top. 
Add the garlic, lemon, parsley, and oregano.
Add the potatoes on top, and the melted butter.
Top with lemon pepper, and rosemary & garlic.
Bake for 15 mins at 350 degrees. 
Take the chilled dough out and roll it out. Make sure to flour your area. 
Use a small ceramic bowl to cut the dough and form the empanadas.
Take the fish & potatoes out of the oven
Fill each dough cut with pieces of the fish and just one or two little potatoes. 
Make sure that you do not wet the dough with the butter and lemon.
Seal the dough with a fork.
In a small bowl whisk the egg and brush over the sealed empanadas.
Bake at 350 degrees for 15-20 minutes, or until lightly browned. 
Serves with the potatoes in the casserole.