Combine beaten eggs, water, salt and sugar and mix well. Add this to the flour and knead well until very smooth. Let rest for 10-15 minutes. Roll on board slightly dusted with cornstarch until very thin. With pork lard, brush surface thoroughly; start rolling tightly as jelly roll. Cut very fine. Set aside. On the same dough, pinch a portion and make as many as the hojaldre (the rolled one). Put the hojaldre on top of the small ones, brush with melted lard, cover with banana leaf as thin as possible to a round form. Put 1 tablespoon filling in the center and 1 slice of hardboiled egg. Form the empanada as a turnover; flute the edges and fry in deep hot fat until golden brown. To prepare filling: heat lard, add garlic, onions and ground pork. Cook for a while. Add diced potatoes and all the ingredients; cook until all ingredients are tender. Season to taste. Add 4 tablespoons flour; stir very well until all ingredients have blended. Let cook until ready to use.