Argentine Beef Empanadas

Instructions

1. Prepare the dough
   In a large bowl, mix flour with 1 teaspoon salt. Cut in the butter and lard using a pastry cutter or your fingers until the mixture resembles coarse meal. Gradually add ice water, mixing until the dough comes together. Divide the dough in half, form into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Make the filling
   Heat olive oil in a large skillet over medium heat. Add onions and bell pepper, cooking until softened, about 5 minutes. Add ground beef, breaking it up with a spoon. Cook until browned, about 8 minutes. Stir in cumin, paprika, remaining salt, and cayenne if using. Cook for 2 more minutes to blend flavors.
3. Complete the filling
   Remove the skillet from heat and allow the mixture to cool slightly. Stir in the chopped olives, raisins, and hard-boiled eggs. Let the filling cool completely before assembling empanadas. This can be prepared a day ahead and refrigerated.
4. Roll and cut the dough
   On a lightly floured surface, roll out the dough to 1/8-inch thickness. Using a 5-inch round cutter or small bowl as a guide, cut circles from the dough. Gather scraps, re-roll, and cut more circles until all dough is used.
5. Assemble the empanadas
   Place about 2 tablespoons of filling in the center of each dough circle. Moisten the edges with water, fold the dough over to form a half-moon, and press edges to seal. Crimp the edges with a fork or create a decorative rope pattern by pinching and folding the dough.
6. Bake the empanadas
   Preheat oven to 375°F (190°C). Place empanadas on parchment-lined baking sheets. Brush with beaten egg for a golden finish. Bake for 20-25 minutes, until golden brown and crisp. Allow to cool for 5 minutes before serving.