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Combine 2 cups flour, 1 tsp. CALUMET Baking Powder and 1/4 tsp. salt in large bowl. Cut in 1/2 cup lard with pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually add 1/2 cup water, stirring until mixture forms ball. Place dough on lightly floured surface; knead 5 min. or until smooth and pliable.
Assemble empanadas as directed; place on parchment paper-covered baking sheet. Refrigerate up to 24 hours before baking as directed. To freeze, layer unbaked empanadas between sheets of waxed or parchment in airtight container; freeze up to 2 weeks. Thaw in refrigerator before baking as directed.
Impress your guest by forming the empanadas into different shapes. Or, place a stencil over each empanada before brushing with egg and baking as directed.
Serve with your favorite dipping sauce.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.