1-First step: cook the savory filling Heat 1 tablespoon oil in a large non-stick pan over medium heat. Add the finely chopped white onion and minced garlic, then sauté until soft and fragrant. Stir in 500 grams lean pork mince and cook until it starts to brown. Next, add the diced carrot and potato. Cook for a few more minutes so the vegetables begin to soften. Stir in the peas, sultanas, soy sauce, oyster sauce, sugar, white pepper, and water. Mix well so the seasoning coats everything evenly. Lower the heat and cook, stirring often, until the liquid evaporates. This step matters because a wet filling can split the dough or leak during frying. Once the mixture looks fairly dry, cover it and set it aside to cool. If your kitchen is warm, place the filling in the refrigerator so it firms up faster.

2-Second step: mix the pastry In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold lard in small pieces and rub it into the flour with your fingertips. Keep the mixture cool while you work, lifting and rubbing lightly until it looks like fine breadcrumbs. This is what helps the pastry fry up light and flaky. In a separate cup or bowl, whisk the cold water, egg, and white vinegar together. Pour this into the flour mixture and mix until the dough starts to come together. Turn it onto a lightly floured surface and knead gently until smooth. If it feels too sticky, add a little more flour. If it feels crumbly, add a small splash of water. The goal is a soft, workable dough, not a dry one.

3-Third step: rest the dough Shape the dough into a flat ball, wrap it in plastic, and refrigerate it for 20 minutes. This short rest helps the dough relax, makes it easier to roll, and keeps the lard cold so the pastry turns out crisp after frying. You can also refrigerate the dough for up to 24 hours if you want to break the recipe into stages.

4-Fourth step: divide and roll Once the dough has rested, divide it into 18 equal balls. Keep them covered so they do not dry out. On a floured surface, roll each ball into a circle about 1/2 centimeter thick. Try to keep the circles even so they fry at the same pace. Place about 2 tablespoons of filling in the center of each round. Do not overfill, or the empanadas may burst open in the oil. If you are making these for a party tray or church supper, a consistent scoop keeps the batch neat and easy to serve.

5-Fifth step: seal the edges Fold the dough over the filling to form a half-moon shape. Seal the edges by pleating and crimping with your fingers, or press them closed with a fork if that is easier. A firm seal helps keep the filling inside while frying. Arrange the sealed empanadas on a tray while you finish the rest. If the dough starts to soften, pop the tray in the fridge for a few minutes before frying.

6-Sixth step: fry until golden Heat vegetable oil in a wok or deep pan to about 180°C, or 350°F. Fry a few empanadas at a time so the oil temperature stays steady. Cook until golden brown on both sides, turning them gently as needed. This usually takes only a few minutes per batch. Set the cooked empanadas on paper towels to drain. Serve them right away while the crust is still crisp and the filling is hot. They are wonderful on their own, but they also fit nicely on a snack board with pickles, salad, or a simple dipping sauce.