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1
For the Filling: Melt the lard in a large skillet on medium heat.
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2
Add the white onions and cook until translucent.
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3
Add the meat and the green onions.
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4
Allow to cook over medium heat for about 5 to 8 minutes or until cooked (but not overcooked).
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5
Add the spices and season with salt and pepper.
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6
Transfer to a cool, large container and immediately refrigerate.
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7
For the Dough: Melt the lard on very low heat in a saucepan.
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8
Mix the salt and water together.
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9
Form a hole in the flour, and pour in the fat.
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10
Mix the ingredients adding the salted water slowly.
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11
Add the water just until it forms a dough.
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12
Let the dough rest for 20 minutes covered with a cloth
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13
Cut the dough into balls the same size as a ping pong ball and let it sit 15 minutes.
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14
Preheat the oven to 500 degrees F.
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15
Roll each piece of dough to about 6 inches.
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16
They should only be about 3/4 inches thick.
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17
Let them rest another 10 minutes.
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18
Fill each empanada shell with about 2 tablespoons of chilled filling, directly in the center.
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19
Wet your finger with a little water and run it around the dough, around the filling.
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20
Close the shell and use your fingers to seal the dough together.
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21
Put empanadas on a baking pan and bake for just 4 minutes on each side.
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22
Serve immediately.
