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1
In a large bowl, combine the flour with the lard, butter, and salt.
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2
Mix lightly with your fingertips until the dough forms grapesized pieces.
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3
You should still be able to see streaks of fat.
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4
Stir in the water.
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5
Lightly knead, handling the dough as little as possible, until the dough forms a ball.
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6
Add a little more water if needed.
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7
Refrigerate for at least 1 hour, then remove and let it return to room temperature, about 1 hour, before rolling.
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8
The dough can be frozen for as long as a week.
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9
Pinch off about half the dough.
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10
Roll out, on a floured surface, to a thickness of 1/8inch.
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11
Cut out 3inch circles.
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12
Then, gather the scraps, add to the rest of the dough, and roll out another batch of circles.
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13
Repeat, with the rest of the scraps.
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14
This should be enough dough for about 24 empanadas.
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15
In a large heavy skillet, over a medium high heat, saute the ground beef until the meat is browned, about 6 to 8 minutes.
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16
Drain off the excess fat.
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17
Add the onion and saute 2 minutes.
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18
Then add the garlic, almonds, and raisins, and saute 1 minute.
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19
Place the tomatoes, chilies, lime juice, salt, and pepper in a blender and puree until smooth.
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20
Add the puree, cumin, cloves, cinnamon and salt and pepper to the skillet and cook for about 5 minutes to get rid of any excess liquid.
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21
Cool.
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22
Place a spoonful of filling in the center of each circle of pastry.
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23
Fold over the pastry and seal the edges.
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24
Let the empanadas rest in the refrigerator 1/2 hour or freeze immediately.
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25
(Bake the frozen empanadas without defrosting.)
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26
Empanadas may be glazed (1 egg and 2 tablespoons milk, well beaten) and baked until golden in a 400 degree oven, for about 15 minutes.
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27
Or they may be deepfried in oil at 375 degrees until golden brown, 1 to 2 minutes a side.
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28
(If you deepfry them, make sure the edges are well sealed so the filling won't leak.)
