Beef Empanada

1. Prepare the Empanada Dough

Pour 2 cups of boiling water into a mixing bowl over 4 ounces of lard and 1 1/2 teaspoons of salt. Stir to melt the lard, then gradually add the flour. Knead the mixture into a firm and smooth dough. Once the dough feels right, wrap it up and let it chill in the refrigerator for an hour.

2. Cook the Beef Filling

Heat some lard or olive oil in a skillet over medium heat and brown the beef seasoned with salt and pepper. Add the onions and chorizo, cooking until the onions are translucent. Stir in the potatoes, garlic, thyme, and marjoram or oregano, and cook for an additional 2 minutes.

3. Enrich the Filling

Add the tomato paste, pimentón or paprika, and cayenne to the skillet. Pour in just enough beef or chicken broth or water to create a saucy consistency, then simmer for 10 minutes.

4. Cool the Filling

Remove the skillet from the heat and fold in the scallions. Let the filling cool to room temperature, then refrigerate to chill.

5. Assemble the Empanadas

Roll out the chilled dough into circles, spoon the beef filling onto one half, and top with green olives and a slice of hard-cooked egg. Wet the edges of the dough and fold it over to enclose the filling, crimping the edges together.

6. Bake the Empanadas

Preheat the oven to 375 degrees Fahrenheit. Place the empanadas on a lined baking sheet, brush with melted lard or butter, and bake for 10 to 15 minutes until golden and crisp.