For the Pastry Dough:

1. Combine Dry Ingredients:
   • Whisk flour, sugar, and salt in a large bowl.
2. Incorporate Fat:
   • Pinch beef tallow/fat into dry mixture until pea-sized bits form.
3. Add Water:
   • Pour ice-cold water into a well in the center.
   • Knead until dough forms a cohesive mass.
4. Chill:
   • Shape into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour.

For the Chorizo Empanada Filling:

1. Cook Chorizo:
   • Heat olive oil in a skillet, add chorizo, and cook until browned.
2. Sauté Aromatics:
   • Add onion, cook until tender.
   • Add garlic, cook until fragrant.
   • Add scallions, cook for 2-3 minutes.
3. Combine Filling:
   • Season with salt and pepper, remove from heat.
   • Toss in olives and corn, let cool.

Chorizo Empanada Assembly & Cooking:

1. Prepare for Frying:
   • Heat oil to 360°F in a heavy-bottomed pot.
   • Set aside a wire rack or paper towel-lined baking sheet.
2. Assemble Empanadas:
   • Divide dough, roll into balls, and flatten into circles.
   • Fill one side with chorizo mixture and cheese.
   • Fold dough over, seal edges with a fork or pleats.
3. Fry Empanadas:
   • Fry empanadas in batches until golden brown and crispy, 2-3 minutes.
   • Remove and place on the prepared baking sheet.
4. Serve:
   • Let cool for 5 minutes, serve with salsas or dipping sauces.