Café Versailles is a popular gathering place for Cuban Americans in Miami. Open from 8 a.m. to 2 a.m. Sunday through Thursday and until 3:30 a.m. on Friday and 4:30 a.m. on Saturday, this lively establishment is made up of an elegant restaurant, a bakery and coffee shop, and a stand-up outdoor coffee bar, where businessmen get together for a quick café Cubano. Empanadas are a popular snack sold both at the coffee bar and the bakery.
Make the dough: In a large mixing bowl, thoroughly combine the flour, baking powder, salt, and sugar. With a pastry blender or two knives, cut the lard and butter into the flour mixture until it resembles coarse cornmeal. Make a well in the middle of the flour mixture. Place the whole egg and egg yolk in the well. Use an electric mixer or a fork and your hands to mix in the egg and enough cold water (about ½ cup) to make a soft, smooth, pliable dough. Place the dough in a bowl, cover, and refrigerate for at least 30 minutes.
While the dough is chilling, make the filling: In a large saucepan over medium heat, melt the butter. Add the onion and sauté until softened, 2 to 3 minutes. Stir in the flour and cook, stirring, for 1 minute. Whisk in the milk and
Lightly flour a work surface. Divide the dough into 6 to 8 balls. Return all but one ball to the refrigerator. Roll the ball into a circle about
To fry the empanadas: In a deep-fryer or a deep, heavy skillet, heat enough lard to cover the empanadas completely to 365 to 375°F. Working in small batches to maintain the lard temperature, lower the empanadas into the hot fat. Fry, turning once or twice, until the empanadas are golden brown, 4 to 6 minutes. Remove and drain on crumpled paper towels.
To bake the empanadas:
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