Instruction

• Sift the flour, baking powder, and salt into a large mixing bowl
• Combine the lard and milk in a saucepan, and heat until the milk is hot
• Pour the hot milk into the flour mixture, and stir until a dough forms
• Turn out onto a floured surface, and knead until smooth and elastic
• Cover, and allow to rest for 15 minutes
• Preheat oven to 375 degrees F (190 degrees C)
• Roll the dough out on a floured surface 1/4-inch thick
• Cut into 4-inch rounds
• Brush the outer edges of each circle with beaten egg, and fill with a small mound of cheese
• Fold each circle in half to form a half-moon; press the edges with your fingers or a fork to seal
• Place the empanadas onto a parchment paper-lined baking sheet
• Brush the tops with remaining egg
• Bake in preheated oven until golden-brown, about 20 minutes
• Alternatively, the empanadas may be deep fried in 375 degrees F (190 degrees C) oil
• If deep frying, do not brush the outsides of the empanadas with egg
• Drain on paper towels