Empanadas stuffed with parmigiano reggiano and aubergine parmigiana - Argentina

Ingredients

• 400 g plain flour
• 110 g cold lard
• 110 g warm water with 3 g of dissolved salt
• 150 g of long black aubergines
• 120 g of diced provolone cheese
• 80 g of grated Parmigiano Reggiano 24 months
• tomato sauce with basil
• fresh basil leaves