Beef-and-Onion Empanadas

在一个小锅中，将水和盐混合在一起，然后慢火煮。加入猪油并搅拌直至融化。将液体倒入一个大碗中，然后冷却至室温。

使用木勺，一次搅拌4杯面粉，一次搅拌，直到面团开始形成球。将面团倒入一个易于面粉的工作表面并揉成揉捏，每次将2汤匙加入剩余的面粉，直到形成坚硬的干燥面团。将面团分成4个相等的块，将它们拍成1英寸厚的磁盘，并用保鲜膜覆盖。冷却至少1小时，最多24小时。

在一个碗里,the meat well with salt and black pepper. In a large nonstick skillet, melt 1 tablespoon of the lard in the 4 tablespoons of butter. Add the onions and cook over moderately low heat, stirring, until translucent, 8 minutes. Stir in the crushed red pepper, cumin, paprika and the scallion whites and cook, stirring, for 2 minutes. Off the heat, stir in the scallion greens. Season with salt and black pepper and transfer the onion mixture to a large bowl.

Wipe out the skillet and heat 1 tablespoon of the oil in it. Add half of the meat and cook over moderately high heat, stirring, until well browned, about 2 minutes. Using a slotted spoon, transfer the meat to the onions. Wipe out the skillet and repeat with the remaining 1 tablespoon of oil and meat; transfer to the bowl. Add the oregano and remaining 3 tablespoons of lard to the meat and mix well. Season with salt and black pepper. Cover and chill until firm.

第2行带有羊皮纸的烤盘。在略微面粉的工作表面上，使用一个易于面粉的滚动销，将一块面团滚动到7 x 14英寸的矩形，约1/8英寸厚。使用3 1/2英寸的圆形曲奇切割机，将6发面团盖好，然后将其转移到准备好的烤盘上；保存废料。重复其余3块面团。将所有废料混合在一起，将它们揉成磁盘。推出并踩下6次回合；转移到烤盘。

Preheat the oven to 350°. Place 1 tablespoon of the meat filling in the center of each dough round. Top with the chopped eggs, olives and small cubes of butter. Using your finger, moisten the rim of each dough round with water and fold the dough in half over the filling to form half moons. Pinch the edges together to seal and crimp decoratively. Bake the empanadas for 20 to 25 minutes, flipping them halfway through baking, until golden. Serve hot.