Beef Empanadas
"Many cultures have put a spin on the empanada. This recipe descends from the Argentine way of making these little meat pies. The Argentine empanada is small, just two or three delicious bites. The technique to master in this recipe is holding the open empanada with one hand and using the other hand to crimp the outer edge and for a decorative braid. The less dexterous among us should use a fork for this. Featured in: Empanadas, The Pies With A Passport...."
INGREDIENTS
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lard
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fine sea salt
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all-purpose flour
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beef chuck
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Salt and pepper
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Lard or olive oil
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diced onion
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diced chorizo
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potatoes
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garlic
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chopped thyme
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marjoram
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tomato paste
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pimentón dulce
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cayenne
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Beef or chicken broth
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chopped scallions
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pitted green olives
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hard-cooked eggs
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