-
1
Make the dough: In a large mixing bowl, thoroughly combine the flour, baking powder, salt, and sugar.
-
2
With a pastry blender or two knives, cut the lard and butter into the flour mixture until it resembles coarse cornmeal.
-
3
Make a well in the middle of the flour mixture.
-
4
Place the whole egg and egg yolk in the well.
-
5
Use an electric mixer or a fork and your hands to mix in the egg and enough cold water (about 1/2 cup) to make a soft, smooth, pliable dough.
-
6
Place the dough in a bowl, cover, and refrigerate for at least 30 minutes.
-
7
While the dough is chilling, make the filling: In a large saucepan over medium heat, melt the butter.
-
8
Add the onion and saute until softened, 2 to 3 minutes.
-
9
Stir in the flour and cook, stirring, for 1 minute.
-
10
Whisk in the milk and 3/4 cup of the cheese.
-
11
Cook, stirring, until the sauce thickens.
-
12
Squeeze any excess moisture out of the spinach, then stir the spinach into the sauce.
-
13
Fold in the remaining cheese.
-
14
Taste and season with salt, pepper, and nutmeg.
-
15
Lightly flour a work surface.
-
16
Divide the dough into 6 to 8 balls.
-
17
Return all but one ball to the refrigerator.
-
18
Roll the ball into a circle about 1/8 inch thick.
-
19
Put 3 to 4 tablespoons of the filling in the middle of the dough circle.
-
20
Brush the edges of the circle lightly with water.
-
21
Fold the dough over to make a half circle.
-
22
Trim the edges with a pizza wheel to make a neat half-moon shape.
-
23
Press down with the tines of a fork to seal the edge.
-
24
Continue to make empanadas until all of the dough balls and filling are used.
-
25
To fry the empanadas: In a deep-fryer or a deep, heavy skillet, heat enough lard to cover the empanadas completely to 365 to 375F.
-
26
Working in small batches to maintain the lard temperature, lower the empanadas into the hot fat.
-
27
Fry, turning once or twice, until the empanadas are golden brown, 4 to 6 minutes.
-
28
Remove and drain on crumpled paper towels.
-
29
To bake the empanadas: Preheat the oven to 350F.
-
30
Place the empanadas on a baking sheet lined with baking parchment or aluminum foil.
-
31
Brush the tops with the egg wash. Bake until golden brown, 20 to 30 minutes Serve the empanadas hot or at room temperature.
