Name: Mallorcan Empanada Delight
Prep time: 90 min
Ingredients: 2½ cups unbleached all-purpose flour; ¼ teaspoon kosher or sea salt; 6 tablespoons chilled lard or vegetable shortening (cut into several pieces); 3 tablespoons mild olive oil; 3 tablespoons fresh orange juice; ¼ cup ice water; 2 tablespoons olive oil; 1 pound lean lamb (from the leg or shoulder, diced into ½-inch pieces); Kosher or sea salt; Freshly ground black pepper; 2 medium onions (such as Vidalia or other sweet onions, thinly sliced); 2 garlic cloves (minced); ½ cup dry white wine; Scant ⅛ teaspoon saffron threads (crumbled); ¼ pound sobrasada or soft cooking chorizo (casing removed and finely chopped); 1 large egg (lightly beaten (for brushing))

Instructies

Prepare the Dough:

In a bowl, combine the flour and salt.
Cut in the lard or shortening until the mixture resembles coarse crumbs.
Add the olive oil, orange juice, and ice water.
Mix until the dough comes together.
Divide the dough into 2 equal parts, shape each into a disk, wrap in plastic, and chill for at least 30 minutes.

Prepare the Filling:

Heat olive oil in a large skillet over high heat.
Add the diced lamb, season with salt and pepper, and cook until browned on all sides.
Transfer the lamb to a plate.
In the same skillet, add more oil if needed and sauté the onions and garlic until translucent, around 2 minutes.
Reduce heat, cover, and cook for an additional 20 minutes.
Return the lamb to the skillet, add wine, and sprinkle in crumbled saffron.
Cook uncovered until the liquid reduces by half.
Stir in the sobrasada or chorizo, cooking for an extra 2 minutes.
Allow the mixture to cool.

Assemble the Pie:

Preheat the oven to 350°F (175°C).
Roll out each dough ball between sheets of wax paper into 13-inch rounds.
Place one round on an ungreased baking sheet.
Spread the cooled meat mixture over the dough, leaving a 1-inch border.
Cover with the second dough round.
Roll up the edges and crimp to seal well.
Cut a small hole in the center of the top dough for steam to escape.
Brush the dough with beaten egg.

Bake and Serve:

Bake for approximately 30 minutes until the pie is golden brown.
Allow it to cool slightly before slicing.

Mallorcan Empanada Delight