1-First Step: Cook the pork filling Heat 20 ml oil in a large non-stick pan over medium heat. Add the finely chopped onion and minced garlic, then sauté them until soft and fragrant. This first step builds the flavor base, so do not rush it. Once the onion looks translucent and the garlic smells sweet, add the 500 grams lean pork mince. Cook it until it starts to brown, breaking up the meat with your spoon so it cooks evenly.

2-Second Step: Add the vegetables and seasonings Stir in the finely diced carrot and small potato, then cook for a few more minutes. The vegetables should begin to soften, but they should still hold their shape. Add the 75 grams frozen baby peas, 45 grams sultanas, 40 ml soy sauce, 40 ml oyster sauce, 2 teaspoons sugar, 1/2 teaspoon white pepper, and 65 ml water. Lower the heat and cook until the liquid evaporates and the filling looks thick, coated, and savory. Taste it if needed and adjust lightly, keeping in mind that the sauces already add plenty of salt.

3-Third Step: Cool the filling Transfer the filling to a bowl and let it cool completely. This is important because warm filling can soften the dough and make sealing harder later. If you have time, spread it out a little so it cools faster. A cool filling also helps the empanadas hold their shape during frying.

4-Fourth Step: Mix the pastry dough In a large bowl, whisk together the 450 grams flour, 2 tablespoons sugar, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Rub in the 50 grams cold chopped lard using your fingertips until the mixture looks like fine breadcrumbs. This step creates little fat pockets that later turn into flaky layers. In a separate bowl, mix the 125 ml cold water, 1 egg, and 1 teaspoon white vinegar, then add that liquid to the flour mixture.

5-Fifth Step: Knead and chill the dough Bring the dough together until it starts to form a rough mass, then turn it onto a lightly floured surface. Knead just until smooth. You do not need to overwork it. Shape the dough into a ball, cover it, and refrigerate for 20 minutes. This resting time helps the dough relax, making it easier to roll later and helping the pastry keep its shape when fried.

6-Sixth Step: Divide and roll the dough After resting, divide the dough into 18 balls. Work with one piece at a time and keep the others covered so they do not dry out. Roll each ball to about 1/2 centimeter thick. Try to keep the rounds even so the empanadas cook at the same pace. If the dough springs back, let it rest for a few minutes and try again.

7-Seventh Step: Fill and seal Place 2 tablespoons of filling in the center of each round. Fold the dough over to form a half-moon shape, then seal the edges by pleating them. If pleating feels tricky, press with a fork for a neat finish. Make sure the seams are closed well, because that keeps the filling inside while frying. If the edges are not sealed tightly, the filling can leak into the oil, so take a minute to press each one firmly.

8-Eighth Step: Fry until golden brown Heat vegetable oil to 180°C in a deep pan or fryer. Fry the empanadas a few at a time so the temperature stays steady. Cook them until they are golden brown on both sides, then lift them out and drain them on paper towels. The exterior should sound crisp when tapped lightly, and the color should be even.

9-Final Step: Serve warm Let the empanadas cool for a few minutes before serving. The filling will be very hot right after frying, and a short rest makes them easier to eat. Serve them as a snack, lunch, or part of a casual dinner. If you want a fresh side, try them with a simple salad such as Italian salad for a balanced plate.