Beef Empanadas

Instructions

1. 1

   Prepare the Dough

   8 min

   In a large mixing bowl, combine lard, warm water, and salt until well blended. Gradually incorporate flour and dried oregano, kneading the mixture for approximately five minutes until the dough is smooth and elastic. Cover the bowl with a damp cloth and allow the dough to rest for at least 30 minutes, or refrigerate it overnight for a more developed flavor and texture.

2. 2

   Make the Filling

   45 min

   To prepare the filling, start by blanching tomatoes in boiling water for 30 seconds to loosen their skins. After cooling them in an ice bath, peel and dice into small cubes. Mince the garlic and finely chop the red onion. Sauté the garlic and onion in olive oil over medium heat until the onion is translucent, then remove from the pan. In the same skillet, sear the sirloin steak on high heat until browned, seasoning with dried oregano, paprika, red pepper flakes, and parsley. Mix in the sautéed onion, garlic, and chopped tomatoes, simmering briefly while seasoning with salt and pepper to taste. Finally, fold in the chopped boiled eggs until evenly distributed.

3. 3

   Shape the Empanadas

   10 min

   Take the rested dough and divide it into two equal portions. Roll out one portion on a lightly floured surface until it reaches a thin consistency, approximately 2-3 mm thick. Use a round cutter to cut out circles about 12-15 cm in diameter. Place 2-4 teaspoons of the prepared filling on one side of each circle, moisten the edges with a small amount of water, and fold the dough over to form a half-moon shape. Seal the edges by pressing with a fork, ensuring they are well closed to prevent any filling from leaking during baking. Repeat this process until all dough and filling are utilized.

4. 4

   Bake the Empanadas

   15 min

   Preheat your oven to 200°C (392°F) to ensure it’s hot enough for baking. Brush the tops of the empanadas generously with egg wash to give them a beautiful golden color while baking. Arrange the empanadas on a lined baking sheet and bake for approximately 25 minutes, or until they are golden brown and crisp. Once baked, serve the empanadas warm with a drizzle of chimichurri sauce for an added flavor boost.