Make the dough: Put 2 cups boiling water, 4 ounces lard and 1 1/2 teaspoons salt in large mixing bowl. Stir to melt lard and dissolve salt. Cool to room temperature.

Gradually stir in flour with a wooden spoon until dough comes together. Knead for a minute or two on a floured board, until firm and smooth. Add more flour if sticky. Wrap and refrigerate for 1 hour.

Make the filling: Season chopped beef generously with salt and pepper and set aside for 10 minutes. Melt 3 tablespoons lard in a wide heavy skillet over medium-high heat. Add beef and fry until nicely browned, stirring throughout to keep pieces separate, about 5 minutes.

Turn heat down to medium and add onion and chorizo. Keep turning mixture with a spatula, as if cooking hash, until onion is softened and browned, about 10 minutes. Add potatoes, garlic, thyme and marjoram and stir well to incorporate. (Add a little more fat to pan if mixture seems dry.) Season again with salt and pepper and let mixture fry for 2 more minutes. Stir in tomato paste, pimentón and cayenne, then a cup of broth or water. Turn heat to simmer, stirring well to incorporate any caramelized bits.

Cook for about 10 more minutes, until both meat and potatoes are tender and the sauce just coats them — juicy but not saucy is what you want. Taste and adjust seasoning for full flavor (intensity will diminish upon cooling). Stir in scallions and cool to room temperature, then cover and refrigerate until ready to use.

Divide chilled dough into 1-ounce pieces and form into 2-inch diameter balls. Roll each piece into a 4 1/2-inch circle. Lay circles on a baking sheet lightly dusted with flour.

Moisten outer edge of each round with water. Put about 2 tablespoons filling in the center of each round, adding a little chopped green olive and some hard-cooked egg to each. Wrap dough around filling to form empanada, pressing edges together. Fold edge back and finish by pinching little pleats or crimping with a fork.

Heat oven to 375 degrees. Place empanadas on parchment-lined or oiled baking sheet, about 1 inch apart. Brush tops lightly with lard or butter and bake on top shelf of oven until golden, 10 to 15 minutes. Serve warm

I have yet to have a good one. Americans don’t make them right.

Have you guys ever tried pizza with corn's?

I am wondering if this post above is ban worthy 🤔

For green olives it should be

@Monster what the fuck

The top right sandwich is making me drool

Is that a chopped up dick of pepperoni, or what kind of sausage is that?

my version of this recipe
https://www.bonappetit.com/recipe/pasta-with-swordfish-and-cherry-tomato-sauce

I’ve heard sword fish and shark always have to be prepared a certain way or else it’s dry and not very good. My grocery store was selling fresh black fin shark and my dad and I just pup lemon pepper on it and it was not very good. Many chefs use some kind of mango sauce on shark but I’m not a big fan of mango

If you read the recipe it explains how to cook it properly.
For my recipe, I didn't use swordfish because it's expensive (and IMO the taste will get a lil drowned out with the other ingredients anyway, so it's not even *worth* the price). You can use any white flaky fish as a cheap substitute, like cod or mahi mahi (what I have here)

IDK about shark though, never tried it before. I don't even know of its legality in the USA.

I’m in the USA

It’s legal if you get it properly

Like anything there’s rules, but if it’s at a market it’s legal

Hello, Mako shark is endangered, but I can buy Mako jerky down the road.

Hello

Wat

Why did I say hello?

Lmfao

Delicious

Those two pictures are gross

The first because of the green olives

The second because glass bowls are scary!

The source of power for any Argentinian: The Milanesa

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Part of a complete slavic breakfast

What is that?

It looks like a sausage casing with pixie stick powder

Sausage

The flash just made the meat look white

Not homemade, bought from the local hotdog house claiming to have "denmark's longest dog"

I'm convinced