Cuban Empanadas Cuban Meat Pies Empandas Cubanas

Ingredients

• ## DOUGH
• 3 cup(s) all-purpose flour
• 1/2 teaspoon(s) salt
• 10 tablespoon(s) chilled butter, diced
• 6 tablespoon(s) lard or vegetable shortening, diced
• 5 - 6 tablespoon(s) ice water
• ## MEAT FILLING
• 1/4 cup(s) olive oil
• 1/2 large sweet onion, diced fine
• 1/2 large green bell pepper, diced fine
• 3 clove(s) garlic, pressed through a garlic press
• 1/2 pound(s) ground chuck beef
• 1/2 pound(s) ground lean pork
• 12 large green olives, pitted and diced small
• 1 ounce(s) raisins
• 1 medium red potato, diced very small
• 3 tablespoon(s) good red table wine
• 3 tablespoon(s) tomato sauce
• 1 large lime, juiced
• 2 tablespoon(s) Worcestershire sauce
• 1 tablespoon(s) steak sauce
• 2 tablespoon(s) ketchup
• 1 tablespoon(s) garlic powder
• 1 teaspoon(s) dried oregano
• 1/2 teaspoon(s) ground cumin
• 1/4 teaspoon(s) cayenne pepper
• 1.41 ounce(s) Goya Sazon seasoning with culantro and achote
• 1/2 teaspoon(s) black pepper
• 1 teaspoon(s) salt
• 1 large egg with a little milk for egg wash

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