1⁄2 pasilla chili or green bell pepper: stemmed, seeded and
1 1⁄2 teaspoons minced garlic
1 tomato, peeled and chopped
1 1⁄2 teaspoons chopped pimiento-stuffed green olives
1 1⁄2 teaspoons capers, rinsed and finely chopped
1 1⁄2 teaspoons raisins, chopped
1⁄4 to 1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1⁄4 cup dry sherry
1 small hard-boiled egg, chopped
1. To make the dough, combine the flour, salt, butter and lard
in a mixer bowl. Using the paddle attachment of an electric mixer or (if by
hand) a pastry blender, cut the butter and lard into the dry ingredients until
the mixture resembles coarse meal.
2. In a separate bowl, combine the egg, egg
yolk, and water; beat lightly. Pour this into the flour mixture and combine
quickly, being very careful not to overmix. Stop just before the dough actually
comes together completely, and finish it with a few pats by hand.
3. Form the
dough into a ball, wrap it in plastic wrap and flatten it to a 1-inch-thick
disk. Chill for at least 1 hour (and up to overnight).
4. To make the filling, trim the meat of any fat, gristle or
tough sinew. Finely chop it by hand, or you could run it through on the coarse
blade of a meat grinder. If you choose to do that, make sure the grinder and
the meat are both very cold before you start.
5. Heat the oil in a large skillet
over medium-high heat. When hot, add the onion and chili; cook 2 or 3 minutes,
until soft. Add the garlic and cook a minute more.
6. Next, stir in the pork and
continue cooking till it is no longer pink, 3 to 5 minutes.
7. Add the tomato,
olives, capers, raisins, 1/4 teaspoon salt, pepper and sherry. Continue
cooking until the liquid has almost completely evaporated. Taste and add more
salt, if needed. Allow the mixture to cool completely, then add the egg and mix
well. Set the filling aside.
8. About 10 minutes before you are ready to fill the empanadas,
remove the dough from the fridge. Frozen dough should be allowed to defrost
overnight in the refrigerator first. In either case, the dough should be cold
when you work with it.
9. Roll out the dough on a lightly floured surface to a
1/4-inch thickness. Cut out circles using a 4-inch round pastry cutter. You can
chill the scraps for 10 minutes, then gently combine them and roll them out
again. Don’t use the scraps again, though, as the dough will get tough. When I
tested this, I was able to get 21 rounds.
10. To fill the empanadas, place 1 1/2 tablespoons of filling
just off center on each dough circle, leaving room around the edges for
sealing. Fold into half-moons and crimp the edges with your fingers.
empanadas can be baked right away, or you can freeze them and finish them
later. To freeze, place them on a baking sheet and put them in the freezer.
When frozen solid, put them in freezer bags and return them to the freezer. Use
them up within 4 weeks, if you can.
12. To bake the empanadas, preheat the oven to 400°F. Bake on an
ungreased baking sheet for 25 to 30 minutes, until golden brown. Frozen
empanadas will take an extra 10 to 15 minutes; they should go straight from the
freezer to the hot oven.