skillet and heat on medium until lard melts (the fat should measure about a half inch deep so it comes a little more than halfway up the sides of the pies as they fry). to make sure the fat is hot enough, toss a little flour into the pan. it should immediately sizzle.
slip 3 or 4 pies into the pan and adjust the heat to keep the fat hot. cook till they are golden brown on one side (about 3 minutes); turn them over and brown the other side. drain the pies on paper towels and sprinkle with the ham powder on both sides while they’re still hot. serve warm 