Majorcan Meat Pasties, Empanadas.

These meat pasties were traditionally made around Easter time, they are now available all year round at most local bakeries.
The pastry is lard based; if you want to make the vegetarian option, you can find vegetable shortening at your local supermarket.
The orange juice is what distinguished this pastry. Some recipes add 2 tbs of sugar to the dough, to make a sweet/savory pastie.

For the Dough: will make around 10-12 medium pasties

• 150 ml melted lard or vegetable shortening
• 150 ml Orange juice 
• 150 ml vegetable oil, I use Olive oil
• 1 whole egg
• pinch of salt
• plain flour, about 400-500 gr

Pout the lard into a bowl and mix in the juice, add the whole egg and the salt, mix briefly.
Now add flour little by little and mix in with a wooden spoon until a dough starts to form. Once the dough comes together you can start using your hands to finish. Do not overwork the pastry.
Cover the dough in cling film and refrigerate until needed.





Meanwhile prepare the filling:

Vegetarian:

• Hard boiled egg, 
• peas, 
• a little mint, chopped
• salt and pepper

Meat filling: 

• 400 gr cubed pork meat, cut into small pieces
• 1 medium onion, chopped
• salt, pepper and nutmeg to taste
• Spanish sobrasada, or chorizo

To assemble

1. Line a large baking tray with greaseproof paper. Heat the oven at 180 degrees.
2. Roll out the pastry and cut circles that are 15cm across. You should get 16-20 of them.
3. using a small stainless or plastic ring mold, drape a pastry circle over it, make the shape of the pastie, leaving room for the filling. Put a tablespoon of the filling inside. top with a piece of sobrasada or chorizo, cover the pastie with another circle of pastry, pinch the sides to seal. 
4. Place on the prepared baking tray. Continue with the rest of the pastry until it is finished. 
5. Bake in the oven at 180ºC for about 35-40 minutes until golden.

Serve hot or cold