Vegetarian Empanadas With Black Beans and Corn

Ingredients

• For the Empanada Dough
• 4 cups flour
• 1 1/2 teaspoons salt (or to taste)
• 3 tablespoons sugar
• 2 tablespoons butter (chilled)
• 12 tablespoons lard (or vegetable shortening, chilled)
• 2 egg yolks
• 3/4 to 1 cup water
• For the Filling
• 1/2 cup golden raisins
• 3 tablespoons vegetable oil
• 1 small onion (finely chopped)
• 1 teaspoon cumin
• 1/2 teaspoon garlic salt
• Optional: 2 teaspoons aji panca paste
• 1 medium tomato (seeded and diced)
• 5 to 6 scallions (finely chopped)
• 1 tablespoon sugar
• 1 (15 1/2-ounce) can black beans (drained)
• 2 cups corn kernels (frozen)
• 1/2 lime (juiced)
• 4 ounces farmers cheese (cut into 1/4-inch cubes)
• 4 ounces pepper jack cheese (cut into cubes)
• 1/4 cup fresh cilantro (chopped)
• For Assembly
• 1 egg (beaten)
• Powdered sugar (for dusting)

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