Make the dough: Put 2 cups boiling water, 4 ounces lard and 1½ teaspoons salt in large mixing bowl. Stir to melt lard and dissolve salt
Cool to room temperature
Gradually stir in flour with a wooden spoon until dough comes together. Knead for a minute or two on a floured board, until firm and smooth. Add more flour if sticky. Wrap and refrigerate for 1 hour
Make the filling: Season chopped beef generously with salt and pepper and set aside for 10 minutes
Melt 3 tablespoons lard in a wide heavy skillet over medium-high heat
Add beef and fry until nicely browned, stirring throughout to keep pieces separate, about 5 minutes
Turn heat down to medium and add onion and chorizo. Keep turning mixture with a spatula, as if cooking hash, until onion is softened and browned, about 10 minutes
Add potatoes, garlic, thyme and marjoram and stir well to incorporate. (Add a little more fat to pan if mixture seems dry.)
Season again with salt and pepper and let mixture fry for 2 more minutes
Stir in tomato paste, pimentón, and cayenne, then add 1 cup broth or water. Simmer, scraping up browned bits, about 10 min until meat and potatoes are tender and sauce coats them. Season to taste; flavors will mellow as it cools.
Stir in scallions and cool to room temperature, then cover and refrigerate until ready to use
Divide chilled dough into 1-ounce pieces and form into 2-inch diameter balls. Roll each piece into a 4½-inch circle. Lay circles on a baking sheet lightly dusted with flour
Moisten dough edges with water. Add 2 Tbsp filling, plus chopped olive and egg. Fold dough over, seal edges, then crimp or pleat to form empanadas.
Heat oven to 375°F. Place empanadas on parchment-lined or oiled baking sheet, about 1 inch apart. Brush tops lightly with lard or butter and bake on top shelf of oven until golden, 10 to 15 minutes. Serve warm
Dough and filling may each be prepared a day or two in advance. The empanadas may be assembled several hours ahead of time and refrigerated, uncovered. Bring to room temperature before baking
Enjoy with your family and friends and serve with your favorite 1.25L Coca-Cola products
Ingredients
4 oz Urban Meadow® butter
1 1/2 tsp + to taste Urban Meadow® salt, divided
6 cups Urban Meadow® all purpose flour
1 lb beef chuck meat
to taste pepper
drizzle Urban Meadow® olive oil
1 cup onion, diced
2 oz chorizo
1/2 lb potato, peeled and diced
4 garlic clove
2 tsp thyme
2 tsp oregano
1 tbsp Urban Meadow® tomato paste
1 tbsp paprika
pinch cayenne
as needed beef or chicken broth
1/2 cup scallions, chopped
1/4 cup Urban Meadow® pitted green olives, chopped
