Leftover Ham and Sweet Potato Empanadas

Makes 16 empanadas

4 cups all purpose flour, plus more for flouring the board

1 teaspoon salt

4 egg yolks, reserve half of the egg’s whites for the egg wash

1/2 cup melted Fantasma's Finest Pork Leaf Fat Refined

1 cup water

1-2 cups leftover ham diced (from a Fantasma's Finest Sugar Cured Boneless Ham or Fantasma's Finest Spiral Sliced Smoked Ham)

2 cups leftover sweet potato casserole

2 cups mini marshmallows

4 tablespoons brown sugar, plus more for sprinkling

In a large mixing bowl, add flour and salt, and mix with a spatula. Make a well in the center of the flour and add eggs, melted lard, and water; knead with your hands until dough comes together. Cover the dough ball with a clean towel and allow to chill in the refrigerator for 30 minutes.

Preheat the oven to 400° F.

Remove dough and other ingredients from the refrigerator. Place dough on a floured board and divide into fourths, then eighths and then sixteenths. Take the first piece of dough and use your hands to press down into a circle. Use a rolling pin to create a 4-inch round disk of dough.

To fill: On one half of the dough, place a tablespoon of sweet potatoes, a few pieces of ham and stud with several mini marshmallows making sure not to overfill of you'll have a mess when baking. Fold the dough in half to create a moon. Use your fingers to press the dough down then use the tines of a fork to crimp along the edge.

Proceed rolling out all the dough and fill with holiday leftovers. Place empanadas on a rimmed baking tray lined with parchment paper. Make an egg wash out of half of the egg whites and a tablespoon of water to brush on each empanada. Finally, sprinkle each empanada with a teaspoon of brown sugar and bake in the oven for 20-25 minutes.

To serve: The empanadas are ready to eat, hot from the oven, although don't burn your tongue! You can also dip them in marshmallow fluff for a sweeter treat, or drizzle with some leftover cranberry sauce for a savory feast.

Empanadas also freeze well: Allow to cool, place in the freezer for 30 minutes on a baking sheet then place them in a zip-top bag. Reheat in empanadas to 350° F. for a few minutes, or until filling is warm.