Empanadas de Pasión

In a large bowl, combine the flour, baking powder, sugar, and a pinch of salt. Using a pastry blender or two knives, cut in the lard until the mixture resembles coarse cornmeal.

In a separate bowl, beat the egg and whisk in the chicken stock. Gradually add this to the flour mixture, kneading until a smooth dough forms. Cover and refrigerate for 30 minutes.

Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add the ground beef and garlic salt, cooking until the beef is browned and cooked through. Drain the excess grease and set the beef aside.

In the same skillet, heat the remaining olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, minced garlic, chopped bell peppers, and onion. Cook until the vegetables are softened, about 8 to 10 minutes, then stir in the beef and let simmer for an additional 5 minutes. The filling should be moist but not dripping.

Lightly flour a work surface and roll out the dough to 1/4 inch thick. Cut out rounds of your desired size, fill each with the meat mixture, and fold over to enclose. Seal the edges with a fork.

Heat oil in a deep fryer to 350 degrees F. Fry the empanadas until they are golden brown and crispy, about 6 to 7 minutes. Drain on paper towels before serving.

For the aioli dip, mix the mayonnaise, adobo sauce, and lime juice. Allow it to sit in the refrigerator to enhance the flavors.