*  Exported from  MasterCook  *
 Recipe By     : Cooking Live Show #CL1A07/1A08
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      cups          flour
      1/2  teaspoon      salt
   10      tablespoons   chilled butter -- diced
    6      tablespoons   lard or vegetable shortening -- diced
    5      tablespoons   ice water -- (up to 6)
    2      tablespoons   olive oil
    2                    onions -- chopped
    2                    garlic cloves -- minced
      1/2  pound         ground pork
      1/2  pound         chorizo -- skinned and cut in
                         -- 1/8-inch slices
    1                    tomato -- peeled and diced
      1/2  cup           white wine
    1                    red bell pepper -- roasted, peeled
                         -- and chopped
    2                    hard boiled eggs -- chopped
                         freshly ground pepper
    2      tablespoons   chopped parsley
      1/4  cup           warm water
    1                    egg -- lightly beaten
    1      tablespoon    milk
 To make the dough:
 In a large bowl, sift the flour and salt. Combine the butter and lard
 into the flour with your fingertips until the mixture resembles coarse
 meal or bread crumbs. Sprinkle with 3 tablespoons
 of the water, mix, and form into a ball. If necessary add the
 remaining water to hold the dough together, to make it soft not
 sticky. Turn the dough out on to a floured surface and knead with the
 heel of the hand for 30 seconds to distribute the fat evenly. Form
 into a ball, dust with flour, and wrap in plastic wrap. Refrigerate
 for one hour before using. Dough will keep, refrigerated for 3 days or
 it can be frozen.
 To make filling:
 In a large skillet, heat olive oil. Saute the onions and garlic until
 just wilted. Add the ground pork and chorizo and cook over medium heat
 until well browned. Stir in the tomato, salt and pepper and cook a
 further five minutes. Add wine and cook until almost completely
 reduced. Mix in roasted pepper and chopped egg and remove from heat.
 Thin the mixture if necessary with warm water and cool before filling
 the pie.
 Divide the dough into 10 equal size balls. In a small bowl, mix the
 egg with the milk to make an egg wash. On a lightly floured surface,
 roll out a portion of the dough into an 8-inch circle. Carefully brush
 the outside edge of the dough with egg wash and place about 1/3 cup of
 the filling onto one side. Fold the uncovered side over the filling,
 pressing out as much air as possible, then press the two edges firmly
 together. Place the finished empanada on a baking sheet while forming
 the rest. To completely seal the empanada, press the edges together
 with the tines of a fork.
 In a deep pan, heat about 1-inch of oil to 375 degrees. Fry 2 to 3
 empanadas at a time for 3 minutes per side until deep golden. Drain on
 a paper towel lined plate.
 Yield: 10 empanadas
                    - - - - - - - - - - - - - - - - - -