Beef Empanadas

Name: Beef Empanadas
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Uruguayan
Ingredients: 2 oz lard; 12 oz water; 1 tsp salt; 1.3 lb all purpose flour; 3 tomatoes; 1 clove garlic; 1 red onion; Bunch green onion; 1.7 lb sirloin steak; 1 tbsp dried oregano; 1 tsp paprika; 1 tsp red pepper flakes; 1 tsp parsley; To taste salt; To taste pepper; 3 eggs; Splash egg wash; Drizzle chimichurri sauce

A weekend Uruguayan dinner. Ready in about 50 minutes. Difficulty: more effort.

25 minPrep (about)
25 minCook (about)
50 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 4 people +

Recipe makes 4

Main ingredient

1.7 lb sirloin steak

Fresh & other

2 oz lard
12 oz water
1.3 lb all purpose flour
3 tomatoes
1 clove garlic
1 red onion
Bunch green onion Shopping tip: Green onions (scallions).
3 eggs
Splash egg wash

Sauces & oils

Drizzle chimichurri sauce

Spices & seasonings (7): salt, dried oregano, paprika, red pepper flakes, parsley, salt and 1 more

1 tsp salt
1 tbsp dried oregano
1 tsp paprika
1 tsp red pepper flakes
1 tsp parsley
To taste salt
To taste pepper

How to make it

Steps in our own plain words.

For salt, warm water and the dough place lard in a large kneading bowl.
Stir.
Add flour plus oregano plus either knead five miutes by hand or using the kneading function of your machine.
Let rest covered for at least half hour or overnight in the fridge.
For the filling place tomatoes for around 30 seconds in boiling water.
Cool using cold water and peel of skin.
Cut into cubes.
Press garlic through garlic press.
Cut onions into cubes.
Simmer garlic plus onions in some olive oil until see-through.
Take out onions and garlic.
Brown your meat at high heat from all sides.
Season with all herbs.
Add the onions, garlic and tomatoes.
Let simmer for a few minutes.
Add salt, pepper and more spices to taste.
Prepare the meat the night before.
Chill in fridge if doing so.
Boil eggs and also cut into cubes.
Mix with prepared meat.
Cut dough into half.
Roll out one half on floured surface.
Cut out circles around 12-6 inches in diameter.
Mine have diameter of 5 inches.
Place around 2-4 teaspoons of filling.
Do it on one circle.
Put a bit of water all around your edges.
Fold over your other half so that get half moons.
Be sure to seal your edges with a fork.
Repeat till you have no dough and filling left.
While that cooks, turn the oven on to 400°F.
Brush empanadas with egg wash.
Bake about 8 empanadas on a sheet pan lined with parchment paper for about 25min until golden.
Serve warm with chimichurri sauce.