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1
In a saucepan, combine the shortening, water and salt and simmer over moderately high heat until the shortening melts and the salt dissolves.
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2
Sift the flour into a large bowl, make a well in the center and pour in the shortening mixture.
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3
Stir until a dough forms; it will be soft and oily.
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4
Pat the dough into a 12-inch square, cover and refrigerate until firm, about 1 hour.
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5
In a saucepan, cover the potatoes with water and boil over moderately high heat until tender, about 20 minutes.
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6
Drain and let cool, then peel and cut into 1/2 -inch dice.
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7
In a large skillet, heat 1 tablespoon of the oil.
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8
Add one third of the sirloin and cook over high heat without stirring until well browned on the bottom, about 3 minutes.
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9
Stir and cook until browned all over, about 3 minutes longer.
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10
Season with salt and pepper and transfer to a plate.
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11
Repeat with the remaining meat, adding 1 more tablespoon of oil before browning the last batch.
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12
In the skillet, melt the butter in the remaining 1 tablespoon of oil.
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13
Add the onions and cook over low heat until softened, about 10 minutes.
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14
Add the chili powder, red pepper and cumin and cook over moderate heat, stirring, until fragrant, about 3 minutes.
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15
Add the water and simmer until slightly reduced, about 3 minutes.
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16
Stir in the scallions, browned sirloin and any accumulated juices.
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17
Transfer the filling to a bowl and let cool.
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18
Fold in the potatoes, olives and eggs and season with salt and pepper.
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19
Preheat the oven to 500.
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20
Cut the dough in half and then cut each half into 9 equal pieces.
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21
Shape each piece into a ball.
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22
On a lightly floured surface, roll each ball out to a 7-inch round.
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23
Moisten the outer edge of 1 round.
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24
Scoop a rounded 1/3 cup of filling on one half of the round and fold the other side over the filling.
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25
Press the edge down firmly, then fold it over onto itself at 1/2 -inch intervals to seal.
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26
Transfer the empanada to a baking sheet.
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27
Repeat with the remaining dough and filling; arrange the empanadas on 2 or 3 baking sheets.
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28
Bake the empanadas for about 25 minutes, or until browned.
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29
Serve hot or at room temperature, with hot sauce.
