Beef Empanadas

Ingredients

• 60 gLard
• 340 mlWater
• 12 gSalt
• 600 gWheat flour
• 369 gTomato
• 3 gGarlic
• 180 gOnion
• 50 gGreen onion
• 750 gBeef
• 3 gOregano
• 2 gPaprika powder
• 2 gChili flakes
• 1 gParsley
• 1 gPepper
• 4 pcsEgg
• 20 mlOlive oil
• 30 gChimichurri

Instructions

1. 1

   Make the dough

   • Put lard, warm water and 1 tsp salt in a large bowl and stir.
   • Add all-purpose flour and dried oregano and knead for 5 minutes by hand or with a mixer until smooth.
   • Cover the dough and rest at least 30 minutes at room temperature (or refrigerate overnight).
2. 2

   Prepare the filling

   • Blanch tomatoes 30 seconds in boiling water, cool in cold water, peel and dice.
   • Press garlic, dice onions.
   • Sauté garlic and onions in some olive oil until translucent, then remove.
   • Brown the sirloin at high heat on all sides. Season with paprika, red pepper flakes and parsley.
   • Add onions, garlic and tomatoes to the meat and simmer a few minutes. Season with salt and pepper.
   • Boil eggs, dice and mix into the cooled meat mixture. You can prepare this the day before.
3. 3

   Shape empanadas

   • Divide the dough, roll out thinly and cut circles (12–15 cm).
   • Place 2–4 tsp filling on each circle, wet the edges with water and fold into half moons. Seal with a fork.
   • Repeat until dough and filling are used up.
4. 4

   Bake and serve

   • Preheat oven to 200 °C.
   • Brush empanadas with egg wash and place on a baking tray lined with parchment paper.
   • Bake for about 25 minutes until golden.
   • Serve warm with chimichurri.