Step 1

Combine flour, baking powder, and salt in a mixing bowl and blend with a fork or whisk.

Step 2

Add half of the lard and use a pastry cutter to cut the lard into the flour.

Step 3

Add the remaining lard and continue to cut it into the flour until it resembles coarse crumbs.

Step 4

Slowly pour in the water stirring as you go until the dough comes together.

Step 5

Add at least ¾ of a cup of the water then only add any remaining water as needed.

Step 6

You want the dough to come together in a cohesive ball and not be sticky.

Step 7

Cover the dough and set aside for 10-20 minutes.

Step 8

Stir together the chicken, enchilada sauce and cheese.

Step 9

Preheat oven to 350 degrees F.

Step 10

Cut the dough into 6 equal portions.

Step 11

Dust your work surface with flour.

Step 12

Roll out a portion of dough thinning out the edges.

Step 13

Drape the dough over one skull in a 6 cavity non-stick pan allowing the dough to form the skull shape.

Step 14

Spoon in 1/6th of the chicken mixture.

Step 15

Whisk together the egg and water.

Step 16

Brush the top edge of the dough that hangs over the edge of the skull.

Step 17

Fold the dough over the chicken, cutting off any excess dough and pinching the seams together.

Step 18

Brush the top with egg wash.

Step 19

Repeat filling all 6 skull cavities in the pan.

Step 20

Bake for 24-26 minutes until the top crust starts to turn light golden brown.

Step 21

Remove and let cool in pan for 5 minutes.

Step 22

Place a cutting board over the skulls and carefully flip the pan and board upside down so the skulls gently fall out onto the cutting board.

Step 23

Serve and enjoy.