Beef Empanadas
HB-0207 · Hand-built original · Uruguayan
UruguayanBeefDairy-free
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- For the dough: 21¼ oz all-purpose flour
- For the dough: 1 teaspoon fine salt
- For the dough: 2 oz lard, melted
- For the dough: 12 oz warm water
- For the filling: 26½ oz sirloin steak, finely diced by hand
- For the filling: 1 large red onion, finely diced
- For the filling: 1 bunch spring onions, sliced
- For the filling: 3 tomatoes, seeded and diced
- For the filling: 1 clove garlic, minced
- For the filling: 1 tablespoon dried oregano
- For the filling: 1 teaspoon paprika
- For the filling: 1 teaspoon red pepper flakes
- For the filling: 1 teaspoon chopped parsley
- For the filling: salt and black pepper, to taste
- 3 hard-boiled eggs, quartered
- 1 egg beaten with a splash of water, for egg wash
- Chimichurri sauce, to serve
Method
- Make the dough: stir the flour and salt together, pour in the melted lard and warm water, and mix to a dough. Knead for 5 to 7 minutes until smooth, cover, and rest for 30 minutes.
- Make the filling: heat a large skillet over high heat with a film of oil. Sear the diced steak in batches for 2 to 3 minutes until browned but still juicy, seasoning with salt and pepper. Transfer to a bowl.
- In the same skillet over medium heat, cook the red onion for 5 minutes until soft. Add the garlic, tomatoes, oregano, paprika, and red pepper flakes and cook for 4 to 5 minutes until thick and jammy.
- Return the beef with its juices, stir in the spring onions and parsley, and cook for 1 minute. Spread the filling on a tray and chill completely — cold filling seals better.
- Roll the dough to about 1/8 inch thick and cut out 5-inch rounds. Place a spoonful of filling and a quarter of hard-boiled egg on each round.
- Moisten the edges, fold over, press to seal, and crimp with a fork or a rope-like repulgue fold.
- Heat the oven to 400°F. Arrange the empanadas on a lined baking sheet, brush with egg wash, and bake for 20 to 25 minutes until deep golden. (They can also be deep-fried at 350°F for 3 to 4 minutes.)
- Rest for 5 minutes and serve warm with chimichurri.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).