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1
For the dough: mix the flour, salt, and cooled rendered fat. Add water as you mix the ingredients, until the mass holds together and becomes a smooth dough. Knead only until it holds its own shape well, wrap in plastic wrap, and allow an hour to rest at room temp. When you're ready, divide into manageable portions and roll out into a thin layer, about 1/4 inch thick. Cut into disks, 3 to 4 inches in diameter. Keep these disks humid by stacking them with with plastic wrap between each disk and covering the entire pile. You can refrigerate these while making the filling.
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2
For the filling: First, the mise en place: Hydrate the raisins in water or red wine and set aside. Remove the pits from the green olives, dice, and set aside. Boil the eggs for about 8 minutes, let cool, peel, and chop and set aside. Finely chop the beef into thin, small slices resembling what you might be served at a fine Parisian bistro if you asked for a good beef tartare, a pile of distinct beef shavings far from a mash. Please enjoy this last step thoroughly!
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3
Finely chop the spring onions, onion, and deveined green pepper. Melt the rendered beef fat in a large pot and begin to gently soften the onions and pepper. You do not want them in any way to crisp. Crush the coriander seeds and add them along with salt, pepper, cumin, and oregano. Add tomato paste and sugar.
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4
Add the beef and mix while it begins to cook, until it loses its raw color. Add the olives and raisins.
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5
Add chopped cooked eggs and pimenton, mix very gently, and check that the seasoning is to your taste. Allow the filling to cool before forming the empanadas.
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6
Preheat your oven to 400u00b0 F. Remove dough disks from fridge and allow to reach room temperature. Place a little more than a tablespoon of filling on one side of each disk and fold the other half over it, sealing the edges with water and neat folds, as if you were crimping a pie.
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7
These are best made on a pizza stone, but use what you've got. If you are using a plain baking sheet, I'd recommend sprinkling with some polenta before placing the empanadas on top. These normally need to bake for about 20 to 25 minutes, and emerge succulent and piping hot.
