Directions

1. 1

   In a large mixing bowl, combine 4¾ cups flour and 1 tablespoon kosher salt. Cut ¼ cup cold lard into small pieces and work it into the flour with your fingertips until the mixture resembles coarse breadcrumbs with pea-sized pieces of fat distributed throughout.

2. 2

   Gradually add 2 cups water, mixing gently with a fork until a shaggy dough forms. Knead briefly on a lightly floured surface until the dough comes together but remains slightly rough. Divide into 30 equal portions, shape each into a small ball, cover with a damp cloth, and let rest for 15 minutes.

3. 3

   While the dough rests, prepare the filling. Dice 4 large yellow onions into thin pieces. Heat a large skillet over medium heat and cook the onions, stirring occasionally, for 15–20 minutes until deeply golden and caramelized. Transfer to a bowl.

4. 4

   In the same skillet, brown 3 pounds ground beef over medium-high heat, breaking it apart with a spoon, for 8–10 minutes until no pink remains and the internal temperature reaches 160°F. Drain off excess fat if needed.

5. 5

   Combine the cooked beef with the caramelized onions. Season generously with black pepper and cumin to taste, stirring until evenly distributed. Cool the filling to room temperature.

6. 6

   Preheat your oven to 400°F. Roll each dough ball into a thin circle about 4 inches in diameter. Place 1–2 tablespoons of filling on one half of each circle, leaving a ½-inch border around the edge.

7. 7

   Fold the dough over the filling to form a half-moon shape, then press the edges firmly with a fork to seal completely. Arrange the sealed empanadas on parchment-lined baking sheets.

8. 8

   Bake at 400°F for 20–25 minutes until the pastry is golden brown. Cool slightly on a wire rack before serving warm or at room temperature.