Mallorcan empanada

Ingredients for 1 servings:

• 100 g lard
• 100 ml sunflower oil
• 100 ml water
• 1 small can of beer
• 1 kg flour
• 1 kg chicken breast
• 4 large onions
• 500 g peas, frozen, fine
• 3 slice(s) bacon, raw, not smoked
• some salt and pepper
• some paprika powder, sweet
• 2 stock cubes
• n. B. Cold cuts (Sobrasada), Spanish red cold cuts
• e.g. black pudding (butifarron), Spanish black pudding

Instructions

Working time approx. 1 hour 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 20 minutes

Mallorcan pastries for Easter, makes about 12 pastries

Briefly melt the lard in the microwave. In a large bowl, briefly mix the water, oil, lard, and beer. Gradually add the flour (you can use a little more or less flour—it should be firm like shortcrust pastry, as it will be formed into small cups). Wrap the dough in foil and let it rest for 20 minutes. Slice the onions and season with a little stock cube, salt, pepper, and paprika. Sauté in a pan until translucent. Add the peas and sauté for 5 minutes. Set aside. Cut the meat into small cubes and fry briefly in the same pan. Season again with stock cube, salt, pepper, and paprika. Add the onions and peas, mix everything, and let cool. Cut the bacon slices into approximately 1 cm wide pieces. Divide two-thirds of the dough into approximately 12 plum-sized pieces and shape into balls. Shape each ball into a small ashtray, approximately 12 cm in diameter and with a 3 cm high rim. Place approximately 3-4 large tablespoons of filling into each mold. Place a piece of bacon, sobradas, and/or butifarron, if available, on top. Roll out the remaining dough thinly. Cut out 12 lids and place them on each mold. Pinch the sides shut and twist to seal. Prick the tops twice with a fork. Arrange the dumplings on a baking sheet lined with baking paper. Bake in a preheated oven at 180°C (top/bottom heat) on the middle rack for approximately 40-45 minutes, until lightly browned. Allow to cool. The dumplings can be refrigerated for up to 3 days. To eat, heat them up in the microwave for approximately 30 seconds. Tip: If you cut 12 squares of baking paper, each about 15 cm in size, it will be easier to shape/roll the small dough cups.