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1
Make the dough: Put 2 cups boiling water, 4 ounces lard and 1 1/2 teaspoons salt in a 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: Melt 3 tablespoons lard in a wide heavy skillet over medium-high heat.
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9
Add onion and cook briskly, stirring, until softened and lightly browned, about 10 minutes.
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10
Add potatoes, corn, garlic, cumin and thyme.
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11
Season generously with salt and pepper and stir well.
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12
Add about 1 cup broth or water and simmer until potatoes are softened and liquid has evaporated, about 5 to 7 minutes.
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13
Transfer mixture to a large mixing bowl.
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14
Add roasted peppers, ham, ricotta and cayenne and stir well.
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15
Taste and adjust seasoning for full flavor (intensity will diminish upon cooling).
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16
Stir in Gruyere and scallions.
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17
Cool to room temperature, then cover and refrigerate until ready to use.
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18
Divide chilled dough into 1-ounce pieces and form into 2-inch diameter balls.
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19
Roll each piece into a 4 1/2-inch circle.
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20
Lay circles on a baking sheet lightly dusted with flour.
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21
Moisten outer edge of each round with water.
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22
Put about 2 tablespoons filling in the center of each round.
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23
Wrap dough around filling to form empanada, pressing edges together.
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24
Fold edge back and finish by pinching little pleats or crimping with a fork.
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25
Heat oven to 375 degrees.
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26
Place empanadas on parchment-lined or oiled baking sheet, about 1 inch apart.
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27
Brush tops lightly with lard or butter and bake on top shelf of oven until golden, 10 to 15 minutes.
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28
Serve warm.
