Beef Empanadas
Golden, flaky pastry pockets filled with seasoned sirloin, soft-boiled egg, and fragrant spices β baked until perfectly crisp. Serve warm with chimichurri sauce for a satisfying crowd-pleaser.
Ingredients
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All purpose flourβ 600 g π§ 1 L π₯ 4ΒΌ cup
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Sirloin steakβ 750 g 3β pcs
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Lardβ 60 g π§ 65.2 ml π₯ 4β tbsp
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Eggβ 150 g π₯ 3 pcs
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Tomatoβ 360 g 3 pcs
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Red Onionsβ 150 g π§ 1 pcs
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Egg Washβ 30 g π₯ β pcs
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Spring Onionsβ 100 g π§ 6β pcs
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Dried Oreganoβ 7.4 g π§ 14.8 ml π₯ 1 tbsp
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Red Pepper Flakesβ 2.5 g 2Β½ pcs
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Garlicβ 5 g π§ 1 pcs
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Paprikaβ 2.5 g ΒΎ pcs
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Pepperβ 1 g 1 pcs
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Parsleyβ 4.4 g β pcs
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Waterβ 340 g π§ 340 ml π₯ 1Β½ cup
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Saltβ 5.9 g π§ 4.9 ml π₯ 1 tsp
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Saltβ 3 g π§ 2.5 ml π₯ Β½ tsp
Also in this recipe
- Chimichurri sauce
Total nutrition
4380 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- For the dough, place 60g lard, 340ml warm water and 1 tsp salt in a large bowl and stir to combine. Add 600g all-purpose flour and 1 tbsp dried oregano, then knead by hand for 5 minutes or use the dough hook of a stand mixer. Cover the bowl and let the dough rest for at least 30 minutes, or refrigerate overnight.
- For the filling, score the tomatoes and blanch them in boiling water for 30 seconds, then transfer to cold water, peel off the skins and cut into cubes. Press 1 garlic clove through a garlic press and dice 1 large red onion. SautΓ© the garlic and onion in a splash of olive oil over medium heat until translucent, then remove from the pan. Increase the heat to high and sear 750g sirloin steak on all sides until browned. Season with 1 tsp paprika, 1 tsp red pepper flakes and 1 tsp dried parsley, then return the onion mixture and tomatoes to the pan. Simmer for a few minutes, then season with salt and pepper to taste. If preparing ahead, chill the meat mixture in the fridge overnight. Hard-boil 3 eggs, cut them into cubes and fold through the cooled meat filling.
- Divide the dough in half and roll out one portion thinly on a lightly floured surface. Cut out circles approximately 12β15cm in diameter. Place 10β20ml of filling onto one half of each circle, moisten the edges with a little water and fold the dough over to form a half-moon shape. Press the edges firmly with a fork to seal. Repeat with the remaining dough and filling.
- Preheat the oven to 200Β°C. Arrange about 8 empanadas on a baking sheet lined with parchment paper and brush the tops with egg wash. Bake for approximately 25 minutes, or until golden brown. Serve warm, drizzled with chimichurri sauce.
Source:
TheMealDB
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