Step 1

Add the flour and salt to a large bowl. Using your fingers, a pastry blender or food processor, cut in the lard, blending well. Add the achiote oil and blend again to mix it in thoroughly (See Notes 1 and 2).

Step 2

Add the egg yolk, then the milk in small amounts, blending until small dough clumps start to form. Continue until all milk has been used and dough comes together. Press dough into a ball, scraping up bits in bottom of bowl.

Step 3

Cut empanada dough into 2 or 4 pieces, press to flatten slightly, then cover each with plastic wrap and chill in the refrigerator for 30 minutes (See Note 3). At this point, dough can also be frozen for later use.

Step 4

On a lightly floured surface, roll the chilled dough into a thin sheet (1/8th of an inch thick). Use 4 or 6-inch round biscuit cutter or cutting side of an empanada press to cut out empanada discs. Gather and re-roll dough pieces as needed to make remaining empanada discs.