To make the dough:

In a large bowl, sift the flour and salt. Combine the butter and lard into the flour with your fingertips until the mixture resembles coarse meal or bread crumbs. Sprinkle with 3 tablespoons

of the water, mix, and form into a ball. If necessary add the remaining water to hold the dough together, to make it soft not sticky. Turn the dough out on to a floured surface and knead with the heel of the hand for 30 seconds to distribute the fat evenly. Form into a ball, dust with flour, and wrap in plastic wrap. Refrigerate for one hour before using. Dough will keep, refrigerated for 3 days or it can be frozen.

To make filling:

In a large skillet, heat olive oil. Saute the onions and garlic until just wilted. Add the ground pork and chorizo and cook over medium heat until well browned. Stir in the tomato, salt and pepper and cook a further five minutes. Add wine and cook until almost completely reduced. Mix in roasted pepper and chopped egg and remove from heat. Thin the mixture if necessary with warm water and cool before filling the pie.

Divide the dough into 10 equal size balls. In a small bowl, mix the egg with the milk to make an egg wash. On a lightly floured surface, roll out a portion of the dough into an 8-inch circle. Carefully brush the outside edge of the dough with egg wash and place about 1/3 cup of the filling onto one side. Fold the uncovered side over the filling, pressing out as much air as possible, then press the two edges firmly together. Place the finished empanada on a baking sheet while forming the rest. To completely seal the empanada, press the edges together with the tines of a fork.

In a deep pan, heat about 1-inch of oil to 375 degrees. Fry 2 to 3 empanadas at a time for 3 minutes per side until deep golden. Drain on a paper towel lined plate.