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1
Make the dough: Put 2 cups boiling water, 4 ounces lard and 1 1/2 teaspoons salt in large mixing bowl.
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2
Stir to melt lard and dissolve salt.
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3
Cool to room temperature.
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4
Gradually stir in flour with a wooden spoon until dough comes together.
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5
Knead for a minute or two on a floured board, until firm and smooth.
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6
Add more flour if sticky.
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7
Wrap and refrigerate for 1 hour.
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8
Make the filling: Season chopped beef generously with salt and pepper and set aside for 10 minutes.
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9
Melt 3 tablespoons lard in a wide heavy skillet over medium-high heat.
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10
Add beef and fry until nicely browned, stirring throughout to keep pieces separate, about 5 minutes.
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11
Turn heat down to medium and add onion and chorizo.
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12
Keep turning mixture with a spatula, as if cooking hash, until onion is softened and browned, about 10 minutes.
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13
Add potatoes, garlic, thyme and marjoram and stir well to incorporate.
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14
(Add a little more fat to pan if mixture seems dry.)
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15
Season again with salt and pepper and let mixture fry for 2 more minutes.
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16
Stir in tomato paste, pimenton and cayenne, then a cup of broth or water.
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17
Turn heat to simmer, stirring well to incorporate any caramelized bits.
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18
Cook for about 10 more minutes, until both meat and potatoes are tender and the sauce just coats them juicy but not saucy is what you want.
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19
Taste and adjust seasoning for full flavor (intensity will diminish upon cooling).
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20
Stir in scallions and cool to room temperature, then cover and refrigerate until ready to use.
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21
Divide chilled dough into 1-ounce pieces and form into 2-inch diameter balls.
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22
Roll each piece into a 4 1/2-inch circle.
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23
Lay circles on a baking sheet lightly dusted with flour.
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24
Moisten outer edge of each round with water.
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25
Put about 2 tablespoons filling in the center of each round, adding a little chopped green olive and some hard-cooked egg to each.
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26
Wrap dough around filling to form empanada, pressing edges together.
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27
Fold edge back and finish by pinching little pleats or crimping with a fork.
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28
Heat oven to 375 degrees.
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29
Place empanadas on parchment-lined or oiled baking sheet, about 1 inch apart.
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30
Brush tops lightly with lard or butter and bake on top shelf of oven until golden, 10 to 15 minutes.
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31
Serve warm.
