Heat the oil in a frying pan over medium heat.

Add the Onion and parsley, sauteing until the onion is translucent.

Remove from Heat and transfer to a bowl.

Add the chopped ham, bread crumbs, cheese, sour cream, egg and a dash of salt and pepper, mixing well.

Sift the flour, baking powder, salt and sugar together in a bowl. Add in chilled and cubes butter and lard or 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.

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 filling in the center and fold dough over to the opposite side. Crimp the dough with fork or with your fingers to seal the edges and repeat procedure until done.

Place Ham and Cheese Empanadas on a baking tray, prick each empanada with fork and brush with egg wash.

Bake in a preheated oven 375F, for about 30-40 minutes or until lightly brown. Time varies depend on the size of your empanada.