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Ham Empandadas

2 c. flour
Dash salt
1 c. lard
1/4 c. ice water
1 lg. onion, minced
2 tbsp. olive oil
2 cloves garlic, minced
2 Anaheim chilies, minced
2/3 c. diced, cooked ham
2 hard boiled eggs, chopped
2 tbsp. fresh grated Parmesan cheese
10 pimento stuffed olives

Combine flour, salt and lard in a bowl using a pastry blender. When thoroughly mixed, add the ice water slowly until the dough reaches rolling consistency. Roll out the dough and cut into twenty 3 inch circles. Saute onion in oil until soft. Add garlic and peppers, saute 2 minutes. Remove from heat and combine with ham, eggs and cheese. Place a small amount of filling and 1/2 of an olive on each pastry circle. Fold to form a 1/2 moon. Seal with tines of a fork. Bake at 375 degrees for 25 minutes.

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