This lard-based dough is great for wrapping empanadas or hand pies, sweet or savory.

Makes 12 empanadas

5 cups flour

1 tbsp salt

1 tbsp baking powder

4 ounces cold lard or duck fat

1 egg, beaten

1 cup milk

Mix the flour, salt and baking powder in a stand mixer with a paddle attachment, or with a whisk in a large bowl.

Add the cold lard and mix until the fat is well combined and resembles coarse cornmeal.

Add the egg and milk and mix until the dough is smooth and homogenous. Wrap tightly in plastic wrap and refrigerate for at least 6 hours, preferably 12 hours.

Cut the dough into 3 ounce portions and roll into small rounds.

Have ready a small bowl of water. Roll each ball into an even 6 inch round on an unfloured surface. Brush the edge with the water.

Place 4 tbsp of filling on the center of each round. Fold both edges up and pinch them together in the middle. Working towards the ends, pinch the empanada closed around the filling. 

Fold the pinched edge over onto itself with a series of tiny folds, or seal by pressing the edges closed with the tines of a fork. Cook immediately or freeze for later use.

To fry:

Fry the empanadas in 350°F lard, tallow or oil for 5-7 minutes, or until golden and hot throughout. Drain on paper towels or a rack and serve hot or room temperature.

To bake:

Brush the empanadas with olive oil, or a thin egg wash made from a well-beaten egg mixed with a little milk. Bake in a 350°F oven for 35-40 minutes, until golden.