Melt the vegetable shortening (about 1 1/8 cups or 250 grams) and mix it into the flour (2 cups or about 250 grams) and sugar (1 cup or about 200 grams). Add the warm beer (about 1 cup or 240 ml) and a pinch of baking powder.

Mix everything together, then let the dough rest in the refrigerator for 30 minutes in a bag.

Shape the dough into small balls, flatten them with a tortilla press, add your choice of filling, seal the edges as you like, and bake.

Once baked, while still warm, roll the empanadas in a mixture of sugar and cinnamon.