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1
For the dough: Combine the flour, salt, and sugar in the bowl of a food processor and pulse until combined.
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2
Scatter the lard and butter over the top and pulse a few times until it resembles coarse meal.
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3
Whisk together the egg yolk, water, and vinegar in a measuring cup.
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4
Add the mixture to the dough, pulsing until just combined.
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5
Turn the dough out onto a work surface and gently knead until it just comes together.
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6
Form the dough into a disk, cover with plastic wrap, and refrigerate for at least 1 hour and up to 6 hours.
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7
Roll out thinly.
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8
Cut into 4-inch circles.
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9
For the short ribs: Preheat the oven to 350 degrees F.
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10
Heat the oil over high heat in a Dutch oven until it begins to shimmer.
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11
Season the short ribs on both sides with salt and pepper and cook until golden brown on both sides.
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12
Remove to a plate.
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13
Drain all but 2 tablespoons of the fat from the pan, add the garlic, and cook until it is lightly golden brown.
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14
Add the wine and cook until almost completely reduced.
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15
Add the currant juice, chicken stock (enough to cover the ribs by three-quarters), and chiles and bring to a boil.
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16
Add the ribs, cover, and transfer to the oven.
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17
Cook until fork tender, about 2 hours.
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18
Remove the short ribs to a platter or bowl and tent with foil.
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19
Transfer the cooking liquid to a food processor and process until smooth.
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20
Strain into a large saute pan and cook until reduced by half.
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21
Remove the meat from the bone, shred, and add to the reduced cooking liquid.
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22
Season with salt and pepper.
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23
Let cool slightly.
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24
Add enough canola oil to fill a Dutch oven three-quarters of the way.
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25
Heat to 375 degrees F on a deep-frying thermometer.
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26
Fill each dough round with some meat, top with some goat cheese and pickled onions.
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27
Seal the edges with a little water and crimp with a fork.
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28
Fry, turning halfway through, until evenly golden brown, 3 to 5 minutes.
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29
Serve with Piquillo Pepper Sauce.
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30
Bring the vinegar, lime juice, water, sugar, and salt to a boil in a small saucepan.
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31
Remove from the heat and let cool for 10 minutes.
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32
Put the onions in a medium bowl, pour the vinegar over, cover, and refrigerate for at least 4 hours and up to 48 hours before serving.
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33
Heat the oil in a medium saute pan over medium high heat.
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34
Add the onions and cook until soft, about 4 minutes.
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35
Add the garlic and cook for 30 seconds.
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36
Stir in the piquillo peppers, season with salt and pepper, and cook 5 minutes.
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37
Transfer the mixture to a blender, add the vinegar, and blend until smooth.
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38
Add the cilantro and creme fraiche and pulse a few times just to incorporate.
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39
Transfer to a bowl.
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40
Serve at room temperature.
