1-First Step: Make the filling Heat 1 tablespoon oil in a large non-stick pan over medium heat. Sauté the onion and garlic until soft. Add the lean pork mince and cook until it starts to brown.

2-Second Step: Add vegetables and sweet-savory mix Stir in the carrot and potato, then cook for a few more minutes. Add baby peas, sultanas, soy sauce, oyster sauce, sugar, white pepper, and water. Stir well so the flavors spread evenly.

3-Third Step: Reduce until it won’t leak Lower the heat and cook over low heat, stirring often to prevent burning. Keep cooking until the liquid evaporates and the filling feels thick and cohesive.

4-Fourth Step: Cool completely Cover the filling and set it aside to cool. If your kitchen is hot, refrigerate until cool, because hot filling can steam the dough and make it soft.

5-Fifth Step: Make the pastry dough Whisk together flour, sugar, baking powder, and salt in a large bowl. Rub the cold lard into the flour mixture using fingertips until it resembles fine breadcrumbs. Keep the mixture cool by lifting it as you rub, which helps prevent melting.

6-Sixth Step: Combine wet and dry Whisk cold water, egg, and white vinegar together, then add to the flour mixture. Mix until combined, then knead on a lightly floured surface until smooth dough forms. If sticky, add a small amount of flour, a little at a time.

7-Seventh Step: Rest the dough Shape the dough into a flat ball, wrap in plastic, and refrigerate for 20 minutes. This short rest makes rolling easier and helps keep the pastry tender.

8-Eighth Step: Portion and roll Divide dough into 18 balls. Keep them covered with plastic wrap so they don’t dry out. Roll each ball to about ½ centimeter thickness on a floured surface.

9-Ninth Step: Assemble and seal Place 2 tablespoons of filling in the center of each dough circle. Fold dough over filling and seal by pleating or crimping edges. You can also use a fork to press edges closed for a quick, secure seal.

10-Tenth Step: Fry until golden and crisp Heat vegetable oil in a wok to 180°C (350°F), enough to cover the empanadas. Fry a few at a time so the oil temperature stays steady. Cook until golden brown, then drain on paper towels.

11-Final Step: Serve immediately Serve warm for the best crunch. If you’re hosting, you can keep batches warm in a low oven, but fried empanadas taste best right after frying.