Empanadas de Carne (Beef Empanadas)

Name: Empanadas de Carne (Beef Empanadas)
Yield: 6-8 (12-15 empanadas)
Ingredients: For dough: 3 cups all-purpose flour; 1 tsp salt; ½ cup neutral fat (butter or lard); ¾ cup warm water; For filling: 2 tbsp olive oil; 2 large onions, finely chopped; 500g ground beef; 2 cloves garlic, minced; 1 tsp cumin; 1 tsp sweet paprika; 1 tsp oregano; Salt and black pepper to taste; ½ cup green olives, chopped; 2 hard-boiled eggs, chopped; 1 egg yolk for brushing

From: Argentina

Servings: 6-8 (12-15 empanadas)

Difficulty: Medium

Ingredients

For dough: 3 cups all-purpose flour
1 tsp salt
½ cup neutral fat (butter or lard)
¾ cup warm water
For filling: 2 tbsp olive oil
2 large onions, finely chopped
500g ground beef
2 cloves garlic, minced
1 tsp cumin
1 tsp sweet paprika
1 tsp oregano
Salt and black pepper to taste
½ cup green olives, chopped
2 hard-boiled eggs, chopped
1 egg yolk for brushing

Instructions

DOUGH: Mix flour and salt. Rub in fat until sandy. Add warm water gradually until dough comes together. Knead until smooth, cover, rest 30 minutes.
FILLING: Heat oil over medium-low. Cook onions for 10 minutes until soft. Add garlic, cook 2 minutes. Add beef, cumin, paprika, oregano, salt, pepper. Cook until browned, 10-12 minutes. Cool completely.
Stir in olives and chopped eggs. Chill filling 1 hour.
ASSEMBLE: Roll dough to 2-3mm thick. Cut 10-12cm circles. Place 1-2 tbsp filling in center. Moisten edge, fold into half-moon, crimp edges with fork.
BAKE: Brush with egg yolk. Bake at 190°C for 20-30 minutes until golden.
FRYING OPTION: Chill shaped empanadas 20 minutes. Fry at 185°C for 1-2 minutes per side until golden.