Beef and Potato Empanadas

FOR FILLING:
COVER potato with water in medium saucepan; bring to a boil. Boil for 5 minutes. Grate potato (should have 1 1/2 cups); set aside.

HEAT oil in large skillet over medium-high heat. Add beef, onions and bell pepper; cook, stirring occasionally, for 8 minutes or until beef is no longer pink. Add potato, olives, bouillon, chili powder and cumin; cook for 3 minutes. Let cool.

FOR PASTRY:
COMBINE flour, baking powder and salt in large bowl. Add shortening, milk, egg and egg yolk. Stir with a fork until dough forms a ball. Roll into twenty 1 1/2-inch balls. Roll each ball on floured surface to 6-inch circle. Keep dough balls covered as you work.

HEAT oil in large saucepan for frying.

TO ASSEMBLE:
PLACE 1/4 cup filling in center of each circle. Wet edges with water and fold in half; seal edges by pinching together or crimping with fork. Fry a few empanadas at a time until golden brown or place on baking sheets and bake in preheated 400° F oven for 12 to 15 minutes or until golden brown. Serve warm with Spicy Cilantro Dipping Sauce.

FOR SPICY CILANTRO DIPPING SAUCE:
COMBINE 1 cup finely chopped fresh cilantro, 1/4 cup fresh lime juice, 1/4 cup MAGGI Seasoning Sauce, 1 to 2 tablespoons packed brown sugar and 2 teaspoons hot pepper sauce in medium bowl.