Ham and Cheese Empanadas

1. For the dough: Combine the flour, sugar and salt in a food processor and pulse to combine. Add the chilled lard and butter and pulse until the flour looks like cornmeal. Whisk 1 egg yolk into the chilled water. With the motor running, stream in the water and egg mixture until just combined but still crumbly. Transfer the dough to a clean work surface or bowl and knead gently just until a smooth dough is formed. Shape into a disc, wrap in plastic and refrigerate for 30 minutes.
2. Lightly flour a work surface. Unwrap the chilled dough and roll it out until it is about 1/8 inch thick. Use a 4 1/2-inch round cutter or bowl to punch out 9 or 10 discs. The dough scraps can be kneaded, rested for 15 minutes and rerolled for a total of 12 discs. Stack the discs on a baking sheet or plate with pieces of parchment between each to prevent sticking. Refrigerate for another 15 minutes. Whisk together the remaining egg yolk and milk to make an egg wash.
3. For the filling: Gently roll each disc out to about a 5-inch circle. Place 1 heaping tablespoon of shredded mozzarella and 1 heaping tablespoon of ham on the bottom half of a disc leaving a 1/2-inch border around the edge. Brush a thin line of egg wash around the edge with your finger or a small pastry brush. Fold the other half of the disc over the filling and press the edges to seal, forming a half-moon. Crimp with a fork or use your fingers to make a decorative rope edge.
4. To make an optional decorative rope edge: Brush a thin line of egg wash around the folded edge of a filled empanada. Starting at one corner, pinch a small section between your thumb and index finger. Pull it slightly outward to create a small flap. Fold the flap over toward the center on a slight diagonal and press gently to seal. Move your thumb to the point you just formed, pinch the next small section, stretch it slightly and fold it over the previous fold. Continue pinching, stretching and folding all the way around to create a twisted, rope‑style border.
5. Rest the sealed empanadas in the fridge while preheating the oven to 475 degrees F with oven racks positioned in the top and bottom thirds of the oven. Line 2 baking sheets with parchment.
6. Place 6 empanadas on each baking sheet. Poke 3 holes with a toothpick in each of the empanadas to prevent bursting. Brush them with egg wash and bake for 10 minutes. Rotate the pans top-to-bottom and front-to-back and lower the oven temperature to 425 degrees F. Bake until dark golden brown and puffed, about 8 minutes longer. Let cool slightly before serving with Mayo-Ketchup or Cilantro Aïoli if using.

Mayo-Ketchup:

1. Stir the ketchup, mayonnaise and granulated garlic together in a small bowl. Add salt to taste.

Cilantro Aïoli:

1. Combine the cilantro, mayonnaise, sour cream, garlic and 3/4 teaspoon salt in the bowl of a food processor. Blend until smooth. Taste and add more salt if desired.