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• 3 Cups All purpose flour
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 2 tablespoons Lard
• 1 cup Milk
• 1 beaten Egg
• 1 cup Swiss Cheese

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.