Empanadas Fritas de Queso

Recipe View Crafting the Dough: In a spacious mixing bowl, sift together the flour, baking powder, and salt. In a separate saucepan, gently warm the lard and milk until the milk is pleasantly hot, not scalding. Introduce the warm milk mixture to the flour, stirring until a cohesive dough begins to form. (Prep time: ~5 minutes)

Recipe View Kneading to Perfection: Turn the dough out onto a lightly floured surface and knead with passion until it transforms into a smooth, elastic masterpiece. Envelop the dough and allow it to rest peacefully for 15 minutes. (Kneading & resting: ~20 minutes)

Recipe View Shaping the Empanadas: On a floured surface, coax the dough into a 1/4-inch thick expanse. Employ a 4-inch cutter to create elegant rounds. Gently brush the outer edges of each circle with the beaten egg and crown the center with a generous mound of cheese cubes. (Prep time: ~15 minutes)

Recipe View Sealing the Deal: Fold each circle in half, forming a graceful half-moon shape. Seal the edges with conviction using your fingers or the tines of a fork, ensuring no cheesy escapees. (Prep time: ~10 minutes)

Recipe View The Golden Fry: In a deep fryer or large pot, heat the vegetable oil to a shimmering 375 degrees F (190 degrees C). Carefully introduce the empanadas to the hot oil, frying until they achieve a magnificent golden-brown hue. (Fry time: ~3-5 minutes per batch)

Recipe View Resting & Serving: Transfer the fried empanadas to a waiting bed of paper towels, allowing them to shed any excess oil. Serve immediately and bask in the cheesy, crispy glory! (Resting: ~5 minutes)