Caramelized Coconut Empanadas (Empanadas de Coco)

Mound the flour on a clean work surface and make a well in the center, or put flour in mixer bowl and make a well in the center as well. Add the lard and some of the brine to the well and blend with your fingers, adding more brine as necessary until a medium-stiff dough forms. Knead just until smooth (about 10-20 minutes). Divide the dough into four pieces, and cover with a damp kitchen towel. Let rest for 30 minutes. Meanwhile make filling; place all filling ingredients in a sauce pan and cook until boiling on medium heat. Set aside. On a lightly floured surface, roll out one piece of dough at a time, keeping the rest covered, to a thickness of 1/8 inch. Cut out circles measuring roughly 5 inches in diameter, using a bowl as a guide. To assemble: Dip your finger in water and lightly wet the edge of the dough. Place a heaping tablespoonful of filling in the center of the empanada dough. Bring the edges of the dough together and press firmly. Seal the empanadas by pressing the tines of a fork around the edge of the empanada or by making a twisted edge. Place the empanada on a parchment-lined or lightly greased cookie sheet and cover with a damp kitchen towel. Continue assembling empanadas with the remaining dough. To bake: Brush the empanadas lightly with egg wash. Bake in an oven preheated to 400ºF until golden brown, approximately 15 minutes.