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1
Mix first 6 ingredients in small bowl.
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2
Rub spice mixture all over both sides of steak.
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3
Chill overnight.
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4
Prepare barbecue (medium-high heat).
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5
Place drained wood chips in aluminum foil pan; place pan directly atop coals on barbecue.
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6
When chips begin to smoke, sprinkle steak with salt and pepper.
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7
Grill steak about 6 minutes per side for rare.
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8
Cool slightly.
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9
Trim and discard any fat from steak, then finely chop steak.
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10
Heat oil in large nonstick skillet over medium-high heat.
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11
Add onion and bell pepper; saute until tender, about 8 minutes.
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12
Add chopped steak and tomato paste; saute 3 minutes.
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13
Stir in parsley.
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14
Season with salt and pepper.
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15
(Can be made 1 day ahead.
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16
Cover; chill.
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17
Bring to room temperature before using.)
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18
Blend flour, paprika, and salt in processor.
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19
Add lard by tablespoonfuls to processor.
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20
Using on/off turns, cut in until coarse meal forms.
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21
Add 1/2 cup water; process until moist clumps form, adding more water by teaspoonfuls if dough is dry.
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22
Gather dough into ball.
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23
Divide dough in half; flatten each half into disk.
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24
Wrap each disk in plastic; let stand at room temperature 30 minutes.
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25
Oil 2 large baking sheets.
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26
Roll out 1 dough disk on lightly floured surface to generous 1/8-inch thickness.
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27
Using 4-inch-diameter plate or bowl as guide, cut out rounds.
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28
Place 1 rounded tablespoon steak filling in center of each dough round.
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29
Top filling on each with scant 1 teaspoon goat cheese.
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30
Brush dough edges with egg glaze.
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31
Fold dough over filling, enclosing filling.
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32
Using fork, seal crust edges.
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33
Transfer empanadas to prepared sheets.
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34
Repeat with second dough disk, remaining filling, and cheese.
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35
Gather and reroll dough scraps and cut out additional rounds until all dough is used.
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36
(Can be made 1 day ahead.
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37
Cover empanadas and remaining egg glaze separately and chill.)
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38
Preheat oven to 375F.
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39
Brush empanadas with remaining egg glaze.
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40
Bake empanadas until crust is golden, about 28 minutes.
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41
Transfer to plates.
