Lamb and Salami Empanadas

In Mallorquin, the Majorcan dialect of Catalan spoken on the Balearic Island of Majorca, this empanada is called panades d’anyell llises and is a savory lamb pie usually made around Easter. The recipe is adapted from Elizabeth Carter’s Majorcan Food and Cookery. The short dough is unique in that it is made with orange juice and olive oil and the sobressada called for in the recipe is quite different from the Italian salami known as soppressata; i