Beef Empanadas

Method14 steps

1. 1

   Step 1: In a large kneading bowl, stir together all the lard (60g), 330 g warm water and dough salt (1 teaspoon). Add all the dough flour (600 g) and the tablespoon dough oregano (1 tablespoon). Knead by hand for about five minutes, or use the kneading function of a mixer, until the dough is evenly combined and workable.

   Uses 60g Lard · 330 g warm dough water · 1 teaspoon dough salt · 600 g dough flour · 1 tablespoon dough oregano

2. 2

   Step 2: Cover the dough and let it rest for at least 30 minutes. If preparing ahead, it may instead rest overnight in the refrigerator.

   Minimum pastry rest · 30 minUses All the mixed dough

3. 3

   Step 3: Boil all three filling eggs until their whites and yolks are fully set. Cool them, peel off their shells and dice them. Hold the diced hard-boiled eggs for mixing into the filling.

   Uses 3 eggs for filling · Water for boiling and cooling the three filling eggs, as needed

4. 4

   Step 4: Bring tomato-blanching water to the boil. Blanch the three tomatoes for about 30 seconds, then cool them in the separate cold water. Peel and dice them. Peel and press the garlic (1), peel and dice the red onion (1 large), and wash, trim and chop the spring onions (1 bunch).

   Blanch tomatoes before cooling · 1 minUses 3 tomatoes · Water for briefly blanching the tomatoes, as needed · Cold water for cooling the blanched tomatoes, as needed · 1 garlic clove, peeled and pressed now · 1 large red onion, peeled and diced now · 1 bunch spring onions, washed, trimmed and chopped now

5. 5

   Step 5: Finely cube the sirloin. Heat some olive oil in a pan and cook all the prepared garlic and onions until translucent, then lift these aromatics into a bowl. In the same pan over high heat, brown all the finely cubed sirloin on every side. Keep the cooked aromatics ready to return to the meat.

   Uses All the pressed garlic, diced red onion and chopped spring onions · Olive oil for cooking the onions and meat, as needed · 750 g sirloin steak, finely cubed now

6. 6

   Step 6: Season the browned meat with the separate tablespoon filling oregano (1 tablespoon), paprika (1 tsp), red pepper powder (1 teaspoon) and dried parsley (1 teaspoon). Return all the cooked onions and garlic, and add all the prepared tomatoes. Simmer for a few minutes until the meat is cooked through and the filling is combined. Taste and season with filling salt and black pepper.

   Uses All the browned beef · All the cooked aromatics · All the prepared tomatoes · 1 tablespoon filling oregano · 1 tsp Paprika · 1 teaspoon red pepper powder · 1 teaspoon dried parsley · Salt for filling, to taste

7. 7

   Step 7: Mix all the diced hard-boiled eggs into the cooked meat filling. Let the filling cool before shaping the pastry around it. If preparing the filling the night before, keep it refrigerated until assembling the empanadas.

   Uses All the cooked filling · All three cooked and diced filling eggs

8. 8

   Step 8: Divide the rested dough into two equal halves. Keep the second half covered while you roll the first.

   Uses All the rested dough

9. 9

   Step 9: Roll the first half thinly on the lightly floured surface. Cut out circles 12–15 cm in diameter.

   Uses One half of the complete dough batch · Some extra flour for rolling the first dough half

10. 10

    Step 10: Place about 2–4 teaspoons cooled filling in the centre of each circle. Moisten the edge with a little sealing water, then fold the pastry over to make a half-moon.

    Uses The circles cut from the first dough half · Enough filling for these circles, holding the rest for the next dough half · A little sealing water for these pastry edges

11. 11

    Step 11: Press the edges firmly together and crimp with a fork. Roll and cut the remaining dough half in the same way, fill it with the remaining filling and seal every empanada. Continue using the dough and filling until the batch is formed.

    Uses The half-moons made from the first dough half · The second half of the complete dough batch · The filling remaining after the first circles are filled · More dusting flour only as needed · More sealing water only as needed

12. 12

    Step 12: Preheat the oven to 200°C and line baking sheets with baking parchment.

13. 13

    Step 13: Arrange about eight empanadas per lined baking sheet, leaving room between them. Brush the pastry with egg wash. Bake each tray at 200°C for about 25 minutes, until the pastry is golden and cooked through; bake further trays as needed to finish the batch.

    Bake each empanada tray · 25 minUses The complete batch of formed pastries · Egg wash for brushing, as needed

14. 14

    Step 14: Serve the warm empanadas with prepared chimichurri sauce. The batch makes about 20–24 empanadas, depending on the circle size.

    Uses The cooked empanadas · Prepared chimichurri sauce for serving, as needed