Empanadas Fritas de Queso Recipe

In a large mixing bowl, sift together the flour, baking powder, and salt. In a small saucepan, combine the lard and milk, heating until the milk is hot but not boiling. Pour this hot milk mixture into the dry ingredients and stir until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead until it feels smooth and elastic. Cover the dough and let it rest for 15 minutes.

While the dough rests, preheat your oven to 375 degrees F (190 degrees C).

On a floured surface, roll the rested dough out to about 1/4-inch thick. Use a round cutter or knife to cut out 4-inch rounds. Brush the outer edges of each dough circle with the beaten egg, then place a small mound of Swiss cheese in the center. Fold each circle in half to form a half-moon, then press the edges firmly with your fingers or a fork to seal. Arrange the empanadas on a baking sheet lined with parchment paper and brush the tops with any remaining beaten egg.

Bake the empanadas in the preheated oven until they turn a deep golden-brown, which should take about 20 minutes.

As an alternative, you can deep-fry the empanadas in oil heated to 375 degrees F (190 degrees C). If you choose to deep-fry, skip brushing the outsides of the empanadas with egg. Once fried, drain them on paper towels to remove excess oil.