1) Preheat oven to 350° F

2) Make the dough: In a mixing bowl add flour, baking powder, salt, sugar, and cinnamon and whisk to combine. Cut in butter and lard until fine crumbs form.

3) In a separate bowl whisk together 2 eggs and milk and add then knead until a smooth dough. Wrap in waxed paper and chill for 1 hour, no more than 24.

4) Make the filling:

In a saucepan, combine all filling ingredients (except for the cornstarch) and only 1 Cup of Sugar, and stir.

5) Bring to a boil then simmer on low for 45 minutes

6) Remove 1/3 cup of the liquid from the saucepan, and let cool.

7) Add cornstarch to the cooled reserved filling liquid, whisk and return to the saucepan

8) Stir and simmer for an additional 10 minutes.

9) Let cool or chill in the refrigerator.

10) To Assemble:

Remove the dough from the refrigerator. Form individual 2 oz pastry balls.

11) Using a tortilla press or rolling pin, squish balls into flat circles.

12) Add approx 1.2 oz of filling (a little over 2 Tbsp) onto each flat round of dough

13) Separate the remaining 2 eggs and reserve the egg whites. Whisk until lightly beaten.

14) Using the beaten egg white, brush edges to seal the empanada and create your desired edging. Poke a hole in the top to let steam escape.

15) Brush outside of empanada with additional egg white and dust with granulated sugar.

16) Bake on a parchment paper lined cookie sheet for 20-22 minutes, or until golden brown.

17) While the empanadas are still warm, add more of the cinnamon-sugar mixture.

18) Let cool and enjoy!