Every culture has a dumpling, but Argentina's empanada seems extra good for picnics because it's not too moist. This recipe uses lard and makes a large empanada, two features I find desirable.

The recipe called for "flour" - and in the USA I am so often baffled by which flour to use. So first I found another empanada recipe that used '2 1/4 cups unbleached all-purpose flour' then I found this site which does a pretty good job of explaining the flour types and providing a UK to US translator

http://www.wessexmill.co.uk/acatalog/Flour-Types-T55-T45-Type-0-or-Type-00.html