Mix the flour, salt and lard together until it forms fine crumbs. Mix with the water until no longer sticky and form into a bowl. Knead and let rest for 10 minutes. Form several golf ball size balls out of the dough and roll each ball into discs with a rolling pin on a floured surface. Cook ground beef in skillet. Cook onions in two tablespoons of shortening until VERY soft and translucent, about 5 to 10 minutes over low heat. Mix all ingredients for the filling together adding the water till it no longer looks dry. Place into an empanada shell and fold over and close with a fork. Place the empanadas on a cookie sheet dusted with flour. Bake at 350° for 10 to 15 minutes or until golden brown.
Note: You can also buy Phyllo dough to make the shells.