Dough ▢3 cups all-purpose flour ▢1 tablespoon baking powder ▢1 tablespoon salt ▢½ cup lard, or shortening ▢1¼ cups water Filling ▢2½ pounds roast beef, cooked and shredded (store-bought or homemade) ▢1-2 cups red enchilada sauce, to taste (store bought or homemade) ▢½ cup diced black olives ▢vegetable oil, for frying
In a medium bowl, mix all ingredients for the dough together with a wooden spoon until well combined and a little sticky. Pinch away golf ball–sized pieces of dough and roll each one into a ball.
Place dough balls on a glass or ceramic plate and cover with plastic wrap. Let rest at room temperature for 4–6 hours (we usually make ours in the morning to be ready for dinner).
In a medium bowl, combine shredded meat, red enchilada sauce, and diced olives. Mix and set aside. When dough is ready, fill a medium saucepan with ¾ inch oil. Heat over medium heat to 365°F. Roll out each dough ball on a floured surface into a 5–6-inch round.
Add ¼ cup of roast beef mixture to one side of each dough circle. Fold the other half over and pinch around the entire edge.
Working in batches, fry empanadas in oil for 2–3 minutes on each side until golden brown. Transfer to a paper towel–lined plate to drain. Serve warm.