Empanaditas

Prepare the Filling:

1. Use my Easy Make-Ahead Chicken Fillings (choose from the two variations). Prepare the chicken filling by cooking and cooling it.

Prepare the Dough:

1. In a stand mixer with the dough hook attachment or a mixing bowl, blend the flour, masa harina, baking powder, and salt. Add the lard and mix on low speed or by hand until evenly moistened.
2. In a small bowl, blend 120 mL water and 1 egg and add the mixture gradually to the dough, stirring with the dough hook as you work. Knead the dough until it is pliable, about 3 minutes. Cover and let the dough rest for 10 to 15 minutes.
3. In the same small bowl, whisk together the remaining egg and 60 mL water to make an egg wash; set aside.

Assemble the Empanadas:

1. Roll out the dough to a thickness of 1/16 in/1.50 mm and cut into circles 3 in/8 cm in diameter to make at least 30 circles. Place 14 g filling on each circle. Brush the edges with egg wash, fold in half, and seal the seams.
2. Transfer to parchment-lined sheet pans, cover, and refrigerate until ready to fry the empanadas. (They may be refrigerated for up to 24 hours or frozen for up to 3 weeks.)

Fry the Empanadas:

1. Heat the oil in a 2- quart heavy bottom pot to 350°F/177°C. Add the empanadas to the hot oil and fry, turning if necessary to brown both sides evenly, until golden brown and crisp, 4 to 5 minutes.
2. Drain on absorbent paper towels and blot briefly. Serve while very hot with the salsa or pico de gallo.