Empanadas
| Yield: | 1 Servings |
| Categories: |
| DOUGH | ||
| 3 | c | Flour |
| 1/2 | ts | Salt |
| 10 | tb | Chilled butter; diced |
| 6 | tb | Lard or vegetable shortening, diced |
| 5 | tb | Ice water; (up to 6) |
| FILLING | ||
| 2 | tb | Olive oil |
| 2 | Onions; chopped | |
| 2 | Garlic cloves; minced | |
| 1/2 | lb | Ground pork |
| 1/2 | lb | Chorizo; skinned and cut in 1/8-inch slices |
| 1 | Tomato; peeled and diced | |
| 1/2 | c | White wine |
| 1 | Red bell pepper; roasted, peeled and chopped | |
| 2 | Hard boiled eggs; chopped | |
| Salt | ||
| Freshly ground pepper | ||
| 2 | tb | Chopped parsley |
| 1/4 | c | Warm water |
| 1 | Egg; lightly beaten | |
| 1 | tb | Milk |
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