Beef Empanadas - Argentinian

This is from the NY Times.  Not too great.....  You don't even need the pastry, just eat it plain in a bowl (if you are 5).  Otherwise it's a bit dry.

1 pound beef chuck, in 1/8-inch dice (or very coarsely ground)
Salt and pepper
Lard or olive oil, or a combination, for sautéing
1 cup diced onion
2 ounces diced chorizo
½ pound potatoes, peeled and diced
4 garlic cloves, mashed to a paste
1 t chili powder
2 teaspoons chopped marjoram or 1 teaspoon oregano
1 tablespoon tomato paste
1 tablespoon r paprika
Large pinch cayenne
Beef or chicken broth, as necessary, or use water
½ cup chopped scallions, white and green parts
¼ cup chopped pitted green olives or capers
2 hard-cooked eggs, sliced





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, ga

rlic, 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, paprika 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.
place a heaping tablespoon of filling in the pastry rounds (goya from the freezer).  Crimp with a fork.  Brush with egg wash. Bake at 375 for 10 - 15 minutes.

http://cooking.nytimes.com/recipes/1014844-beef-empanadas