Wash and peel your potatoes and cut into quarters and steam until tender, fire off and set aside. In a large saucepan, heat the oil and sautee onions until translucent. Add the corned beef, stir for 3 minutes, then add your cabbage, salt and pepper to taste.

In a large bowl, combine steamed potatoes and butter, then mix well. Add sautéed corned beef with cabbage. Add thinly sliced scallions, grated carrots and grated cheese and mix until blended. Check the seasoning of your corned beef filling before using, you can add more salt or cheese if needed or more pepper flakes if you like spicy empanada. Set aside the filling to cool down completely.

To prepare the crust sift flour, baking powder, salt and sugar together in a bowl. Add in chilled butter & lard or margarine & vegetable shortening. Using a fork or hand pinch together until it forms a crumb. Add ice cold water 1 tablespoon at a time and mix well. Knead the dough for 3 minutes and form a ball. Cover with plastic wrap and let it rest for 15 minutes before using. Roll out dough on a floured surface and cut dough into your desired size, using empanada cutter, or a cookie cutter or any available round cutter you have.

Place corned beef filling into the center and fold dough over to the opposite side. Use your empanada cutter/molder if you have one or you can simply crimp the dough with fork or with your fingers to seal the edges. Repeat procedure until you’re done with your dough, any filling leftovers can be stored in a plastic container for later use.

Arrange empanadas on a baking tray and brush with egg wash. Bake in a preheated oven 375F, for about 30-35 minutes or until lightly brown. Time varies depend on the size of your empanada. Empanada are best serve when it still warm.