In a large non stick pan, over a medium heat, heat oil and sautee onions and garlic until soft.

Add pork mince and cook for a few minutes until it starts to brown.

Stir in carrot and potato and continue cooking for a few more minutes.

Add peas, sultanas, soy sauce, oyster sauce, sugar, white pepper and water. Stir well.

Continue to cook the mixture over a low heat, stirring so the mixture does not burn, until liquid has evaporated.

Cover and place empanada filling to the side to cool while making the pastry. If it is a hot day, I suggest you put the filling in the fridge once it has cooled slightly.

Place flour, sugar, baking powder and salt in a large bowl, whisk together.

Add lard to the flour mixture. With the tips of your fingers rub (see notes) the lard into the flour mixture.

Whisk water, egg and vinegar together and add to flour mixture.

Mix until combined and then turn out on to a lightly floured bench.

Knead until mixture forms a smooth dough. Adding a little more flour if too sticky to handle.

Shape into a flatish ball and wrap in plastic. Place in the fridge for 20 minutes to rest.

Divide dough into 18 round balls, and cover with some plastic wrap to avoid them drying out while assembling.

On a floured bench, roll out a dough ball with a rolling pin, until around ½ centimetre thick.

Place 2 tablespoons of empanada filling in the centre of the rolled out dough.

Fold the dough in half over the filling, then seal the empanada but pleating* the edges and crimping as you go.

You can see how I do it on Instagram here.

Continue with the remainder of the dough and filling. Keeping the empanadas covered as you go so they don’t dry out.

Place enough vegetable oil in a wok, which would be high enough to cover the empanadas. Heat oil until it reaches 180°C (350°F). Cook a few empanada at a time (don’t crowd the wok) until they are golden brown.

Once golden remove from the wok and drain on kitchen paper towel.

Serve immediately.