Argentine Beef Empanadas

Ingredients

• All-purpose flour 250 g
• Lard, melted 50 g
• Warm water 110 ml
• Salt 1.5 tsp
• Vegetable oil 2 tsp
• Onions, finely chopped 2 medium (250 g)
• Ground beef (85% lean) 350 g
• Green onions, chopped 4 (50 g)
• Sweet paprika 1 tbsp
• Ground cumin 1 tsp
• Red pepper flakes 1/2 tsp
• Hard-boiled eggs, chopped 2 (100 g)
• Green olives, pitted and chopped 30 g
• Egg, beaten, for glazing 1

Instructions

1. 1

   Mix the flour with 1/2 tsp salt, add the melted lard and warm water and knead for 5 minutes into a smooth dough; cover and rest for 30 minutes.

2. 2

   Heat the oil in a large pan and cook the onions over medium heat for 8-10 minutes until soft, then add the beef and cook for 6-8 minutes, breaking it up, until browned.

3. 3

   Stir in the green onions, paprika, cumin, pepper flakes and the remaining salt, cook for 2 minutes, then spread the filling on a tray to cool completely.

4. 4

   Heat the oven to 200C. Roll the dough out 2-3 mm thick and cut 12 rounds of about 13 cm, rerolling the scraps.

5. 5

   Mix the chopped eggs and olives into the cold filling and place about 55 g of filling in the center of each round.

6. 6

   Brush the edges with water, fold into half-moons and press to seal, then twist the edge into a braided rim or crimp it with a fork.

7. 7

   Place on a lined baking tray, brush with the beaten egg and bake for 18-20 minutes until golden; rest for 5 minutes before serving.