Weekend Recipe

I’ve really been looking forward to rolling up my sleeves to make this traditional Spanish dish: empanadas.

Derived from the Spanish verb empanar , it means to ‘roll in pastry,’ based on Latin panis ‘bread.’

Adapted from the recipe we found on http://www.mycolombianrecipes.com, try our version using homemade lard from our pastured hogs!



  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon of salt
  • 1/2 c lard
  • 1 egg
  • 1/4 cup ice cold water


    1. Mix the flour and salt in the processor.
    2. Add butter, egg and cold water to the flour mixture. Pulse until mixture resembles coarse crumbs.
    3. Shape the dough into a ball and wrap dough with plastic. Place in the fridge for about 30 minutes to 1 hour.
    4. Roll the dough on a lightly floured work surface into a thin sheet and cut out discs using a large biscuit cutter.
    5. Brush the edges of the empanada discs with the beaten egg to help better seal them.
    6. Add your favorite filling!
    7. Fold the empanada discs and seal the edges with a fork or your fingers. Brush the top of the empanadas with the rest of the beaten egg. Chill the empanadas for about 20 minutes.
    8. Pre-heat the oven to 400 F and bake for 12-15 minutes or until golden.


This is your chance to get creative. Filings can be anything from diced veggies, meat, or a combo of the two. One of the best mixtures I’ve ever had was a black bean and banana filled empanada!

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