Combine the flour, lard or shortening, and hot water in a large mixing bowl. Knead until a smooth dough forms. Divide the dough into 16 equal portions, shaping each into a ball. Place the dough balls on a baking sheet sprayed with nonstick spray, cover with plastic wrap, and let rest for 45 minutes to relax the gluten.

Meanwhile, bring a pot of salted water to a boil, add the diced potatoes, and cook for 10–12 minutes or until fork-tender. Drain well.

In a large skillet, heat the oil over medium heat and sauté the onion and garlic until softened and fragrant. Add the drained potatoes, then mix in the curry powder, salt, black pepper, cumin seeds, celery seeds, thyme, allspice, serrano chili, hot sauce, and chickpeas. Mash the mixture as you would for mashed potatoes, combining until smooth and well-mixed. Let the filling cool completely.

In a large skillet or deep frying pan, heat 2 inches of cooking oil to 350°F, being careful not to fill the pan more than halfway to prevent overflow.

Take each dough ball and roll it out on a lightly floured surface or silpat into a thin, 5-inch circle. Spoon approximately 2-1/2 tablespoons of the cooled potato filling into the center of the dough. Lightly moisten the edges with water, then fold the dough over to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork for a decorative touch.

Gently place the empanadas in the hot oil, frying 4–5 minutes per side or until golden brown and crispy, ensuring not to overcrowd the pan. Remove and drain on a paper towel-lined plate. Keep warm while frying the remaining empanadas.

Serve these spiced potato empanadas with your favorite dipping sauces like Pickapeppa, steak sauce, or chutney. Leftover filling can be frozen or used in wraps for a delicious twist.