Prepare beef empanadas according to the original Argentine recipe.
Ingredients
For the dough
- 1 1/2 teaspoon fine sea salt
- 4 oz lard or butter
- 750 g all-purpose flour
For the filling
- 1 cup diced onion
- 4 garlic cloves mashed to a paste
- 1 lb beef chuck, cut into 1/8-inch dice
- 1 cup diced onion
- 2 teaspoons chopped thyme
- 1 tablespoon paprika
- 1/4 cup chopped pitted green olives
- 1 tablespoon tomato paste
- large pinch cayenne
- lard or olive oil
- 1/2 pound potatoes, peeled and diced
- 2 teaspoons chopped marjoram
- 1/2 cup chopped scallions
- 2 sliced hard-cooked eggs
- 2 oz diced chorizo
- beef or chicken broth
- salt and pepper
Instructions
Mix 4 oz lard, 2 cups boiling water and 1 1/2 teaspoons salt. Mix everything together.
Start adding the flour slowly and knead it for 1 to 2 minutes. Leave the dough in the fridge for 1 hour.
In the meantime season the beef with salt and pepper.
Get a skillet and add 3 tablespoons lard. When it’s hot, include the beef and cook it for 5 minutes.
Next, add the chorizo and onions and cook for 10 more minutes. Pour in the marjoram, potatoes, thyme, garlic, salt, and pepper. Cook for 2 more minutes before you add the pimenton, tomato paste, a cup of broth, and cayenne.
Wait for the mixture to simmer and cook for 10 minutes. Include the scallions and you can set the filling aside.
To make the beef empanadas get 1-oz pieces from the dough and roll them into 4 1/2-inch circles.
Add 2 tablespoons of filling in each one then cover the dough by pressing the edges.
Set the oven to 375 F degrees and bake for 10 to 15 minutes.
