Place the flour in the shape of a crown on the table. Add the melted lard or room temperature oil and the salt.

Mix and incorporate the water little by little until you get a smooth and elastic dough.

Leave to rest for 30 minutes.

Knead again and separate into 3 buns.

Stretch them until you get the dough ready for shaping. Make disks of around 6 inches each.

Peel the onions and cut into ¼-inch cubes.

Julienne the green onion.

Cut the garlic cloves as small as possible.

Wash the bell pepper, remove stems and veins and cut into ¼-inch cubes.

Heat the oil in a large saucepan. Once it reaches medium heat, add the onion and bell pepper. Sauté well until they are tender and transparent.

Add the beef. When the meat darkens, add chili peppers, salt and pepper. Mix well. Cook for 2–3 more minutes. (For more flavor, add cumin, smoked paprika, and turmeric.)

Add the green onion. Cook for 1 more minute. Turn off the heat. Let it cool down. Rest in the cold for at least 3 hours (normally until the next day, to get a more flavorful result).

TO ASSEMBLE:

Place a generous tablespoon of filling and add a teaspoon of chopped egg. You can use a fork to seal the corners, or do it with your fingers and shape them the way you want. Make sure the dough is room temperature and the filling is refrigerator temperature, to prevent the juices from ruining your dough.

Preheat oven to 450°F.

Prepare your favorite baking pan with parchment paper or cooking spray. Leave space between the empanadas.

Cook for around 15 minutes in a conventional oven; an air fryer takes 5 minutes at 450°F.

Let them sit for 5 minutes after you take them out of the oven.