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For the empanada dough: Combine the flour, baking powder, sugar and salt in a large bowl.
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Cut in the lard with a pastry blender or 2 knives until the mixture resembles coarse cornmeal.
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In a separate bowl, beat the egg and then whisk in the stock.
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Add the egg mixture to the flour mixture and knead until a dough forms.
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Cover and refrigerate for 30 minutes.
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Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat.
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Add the ground beef and garlic salt and cook until the beef is cooked completely.
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Drain the grease and set the beef aside.
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In the same pan, heat the remaining 1 tablespoon olive oil.
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Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions.
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Cook until softened, 8 to 10 minutes.
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Add the beef and let them love each other with fire over low heat for about 5 more minutes.
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The mixture should be moist but not dripping wet.
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Now you are ready to fill the empanadas.
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Lightly flour a work surface and roll out the dough to 1/4 inch thick.
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Cut out 4-, 5- or 6-inch rounds, depending on how large you prefer.
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Add some meat filling to each empanada and fold the dough over in half to enclose the filling.
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Use a fork to press and seal the edges closed.
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You can refrigerate the uncooked empanadas for up to 3 hours.
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Heat the oil in a deep fryer to 350 degrees F. Fry the empanadas until golden brown, 6 to 7 minutes.
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For the aioli dip: Mix together the mayonnaise, adobo sauce and lime juice.
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(The flavor will enhance if it sits in the refrigerator.)
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Cook's Note: Goya makes empanada disks, but if you cannot find them or prefer fresh, you can make your own following this recipe.
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A viewer or guest of the show, who may not be a professional cook, provided this recipe.
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The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
