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1
Make the Dough In a small saucepan, combine the water and salt and bring to a simmer.
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2
Add the lard and stir until melted.
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3
Pour the liquid into a large bowl and let cool to room temperature.
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4
Make the Dough Using a wooden spoon, stir in 4 cups of the flour, 1 cup at a time, until the dough begins to form a ball.
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5
Turn the dough out onto a lightly floured work surface and knead, adding the remaining flour as necessary, 2 tablespoons at a time, until a stiff, dry dough forms.
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6
Divide the dough into 4 equal pieces, pat them into 1-inch-thick disks and cover with plastic wrap.
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7
Chill for at least 1 hour and up to 24 hours.
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8
Meanwhile, Make the Filling In a bowl, season the meat well with salt and black pepper.
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9
In a large nonstick skillet, melt 1 tablespoon of the lard in the 4 tablespoons of butter.
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10
Add the onions and cook over moderately low heat, stirring, until translucent, 8 minutes.
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11
Stir in the crushed red pepper, cumin, paprika and the scallion whites and cook, stirring, for 2 minutes.
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12
Off the heat, stir in the scallion greens.
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13
Season with salt and black pepper and transfer the onion mixture to a large bowl.
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14
Meanwhile, Make the Filling Wipe out the skillet and heat 1 tablespoon of the oil in it.
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15
Add half of the meat and cook over moderately high heat, stirring, until well browned, about 2 minutes.
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16
Using a slotted spoon, transfer the meat to the onions.
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17
Wipe out the skillet and repeat with the remaining 1 tablespoon of oil and meat; transfer to the bowl.
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18
Add the oregano and remaining 3 tablespoons of lard to the meat and mix well.
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19
Season with salt and black pepper.
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20
Cover and chill until firm.
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21
Meanwhile, Make the Filling Line 2 baking sheets with parchment paper.
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22
On a lightly floured work surface, using a lightly floured rolling pin, roll out one piece of dough to a 7-by-14-inch rectangle, about 1/8 inch thick.
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23
Using a 3 1/2-inch round cookie cutter, stamp out 6 rounds of dough and transfer them to the prepared baking sheets; save the scraps.
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24
Repeat with the remaining 3 pieces of dough.
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25
Combine all of the scraps and knead them into a disk.
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26
Roll out and stamp out 6 more rounds; transfer to the baking sheet.
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27
Meanwhile, Make the Filling Preheat the oven to 350.
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28
Place 1 tablespoon of the meat filling in the center of each dough round.
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29
Top with the chopped eggs, olives and small cubes of butter.
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30
Using your finger, moisten the rim of each dough round with water and fold the dough in half over the filling to form half moons.
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31
Pinch the edges together to seal and crimp decoratively.
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32
Bake the empanadas for 20 to 25 minutes, flipping them halfway through baking, until golden.
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33
Serve hot.
