Continue with the remainder of the dough and filling. Keeping the empanadas covered as you go so they don’t dry out.
Place enough vegetable oil in a wok, which would be high enough to cover the empanadas. Heat oil until it reaches 180°C (350°F). Cook a few empanada at a time (don’t crowd the wok) until they are golden brown.
Once golden remove from the wok and drain on kitchen paper towel.Serve immediately.
Rubbing the lard into the doughTake pieces of lard between your finger tips and then rub the lard together with the flour. Lift the mixture up as you rub it to keep it as cool as possible. Do not use the palms of your hands, as you don’t want the lard to melt. Shake the bowl now and again to bring the larger lumps of lard to the surface. Continue until all the large lumps have been incorporated into the flour and the mixture resembles fine breadcrumbs.Sealing EmpanadasIf you don’t want to fold and crimp them you can just use the prongs of a fork to seal the empanadas. Push the fork prongs down on the edges of the empanada to seal.Yes, you can freeze these!Empanada can be frozen once they have been cooked and cooled. Warm them up in the over from frozen.