Tucuman Empanadas

Directions

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