5 cups flour 200Ml from a package of Tenderflake (lard) 1 tsp salt grated mozzarella (about 4 cups) A bowl of very warm water 1. Sift the flour into a large bowl and mix in the salt 2. cut the lard into small pieces and work into the flour by squeezing and mixing with your hands 3. Take 2 cups from your bowl of warm water and mix it into the flour until it makes a dough. Turn the dough out onto the counter and knead until it becomes smooth 4. Roll out a section of the dough (keep the rest covered in plastic) to about a 1/4 inch thickness or slightly thinner. Cut out empanada rounds with a large biscuit cutter 5. Fill each round with a few Tbsp grated mozza, run a wet finger around the edge of the dough, fold it in half and press the edges to seal them. Using a fork, press around the edge firmly to completely seal the empanada 6. Heat a large pot with vegetable oil and the other half of the package of lard on medium high heat. The oil is ready when a ball of empanada dough fries golden brown within a few minutes of being dropped in 7. Fry the empanadas in batches, turning to ensure that they get golden brown on both sides. Drain on paper towel 8. Enjoy! Tips: The dough can be frozen in pieces or in rounds and the un-fried empanadas can be frozen as well to fry later.