Mini Picadillo Empanadas

Combine flour, Noshejan Lobo Rojo Adobo, and sugar in a mixing bowl.

Use a pastry blender to cut in the lard and butter, or use two butter knives to cut the fat into the flour mixture.

Stir in the egg yolks with a fork. Add the water little by, mixing as you pour, until the dough starts to come together. If the dough still seems too dry or isn't picking up all of the flour, add 1 tbsp of water at a time until the dough becomes smooth but is not sticky.

Begin to knead with your hands. Cover and refrigerate for one hour.

Preheat oven to 400°.

On a floured surface, roll the dough to 1/4" thick. Using a biscuit cutter, cut dough rounds and set aside until all of the dough is used.

Fill with 1/2 tbsp Noshejan Lobo Rojo Adobo Picadillo in the center of each dough round.

Gently fold over and pinch the edges together. Using the back of a fork, crimp the edges to seal.

Place mini empanadas on a lined baking sheet. 

Beat together one egg and one tbsp water. Brush mixture over empanadas.

Bake for 20 minutes.

Serve hot alongside dips like sofrito, pico de gallo, sour cream, or guacamole.