Beef And Olive Empanadas

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2 cups lard or vegetable shortening (about 3/4 pound)

2 cups water

1/3 cup kosher salt

5 1/2 cups all-purpose flour

2 Idaho potatoes

3 tablespoons vegetable oil

2 pounds beef sirloin, cut into 1/2-inch dice

Salt and freshly ground black pepper

1 tablespoon unsalted butter

3 small onions, thinly sliced

2 tablespoons mild chili powder, such as ancho

1 tablespoon crushed red pepper

1 teaspoon ground cumin

1/2 cup water

4 scallions, thinly sliced

1 cup black olives, such as Calamata, pitted and coarsely chopped (about 6 ounces)

3 hard-cooked eggs, chopped

Hot sauce (optional)

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