If you enjoy the traditional taste of lard in your empanada dough, this recipe may not be for you. But yogurt does a reasonable job as a substitute for the lard (or vegetable shortening) here and helps to drop the calorie count by half. The dough will not be as flaky as traditional empanada dough, but it has a tender texture and a bit of tang and is particularly good once the empanadas have cooled to room temperature. There is a significant difference between the traditional dough and this healthier empanada dough. Use whole milk greek yogurt in this recipe for best results.
