Empanada de Pino

Step by stepInstructions

1. Make the dough: whisk the flour and salt in a large bowl, cut in the cold lard until the mixture looks like coarse crumbs, then stir in the ice-cold water until a shaggy dough forms; knead briefly, wrap in plastic, and chill for 30 minutes.
2. Make the pino: heat the oil in a skillet over medium heat and cook the onions for 8 minutes until soft and translucent, then add the ground beef, cumin, paprika, oregano, salt, and pepper, and cook for 10 minutes, breaking up the meat, until it is browned and nearly dry.
3. Stir the raisins into the beef, taste for salt, and let the filling cool completely before assembling.
4. Preheat the oven to 400°F and line two baking sheets with parchment; roll the dough out to 1/8-inch thick and cut into 6-inch rounds, rerolling the scraps.
5. Spoon 2 to 3 tablespoons of pino onto the center of each round, top with an olive and an egg wedge, brush the edges with water, fold the dough over, and crimp the edge with the classic twisted pinch.
6. Brush each empanada with the egg wash and bake for 25 to 30 minutes until deep golden brown; cool 5 minutes before serving.