Beef Empanadas
Beef Empanadas — a traditional dish from Uruguay featuring savory beef filling.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Beef, Uruguayan
Ingredients
- 60 g lard
- 340 ml water
- 1 g salt
- 600 cup all purpose flour
- 3 pcs tomato
- 1 pcs garlic
- 1 pcs red onion
- 1 g spring onion
- 750 g sirloin steaks
- 1 g oregano
- 1 tbsp paprika
- 1 tsp red pepper flakes
- 1 g parsley
- 1 g salt
- 1 pcs peppers
- 3 pcs eggs
- 1 pcs eggs
- 1 pcs chimichurri sauce
Instructions
- In a spacious mixing bowl, combine lard, warm water, and salt, then mix well.
- Incorporate flour and oregano into the bowl.
- Knead the dough for five minutes by hand or using your machine's kneading function.
- Cover the dough and allow it to rest for a minimum of 30 minutes, or refrigerate overnight.
- Place tomatoes in boiling water for around 30 seconds.
- Transfer the tomatoes to cold water, remove their skins, and chop them into cubes.
- Use a garlic press to crush the garlic.
- Dice the onions into small cubes.
- Sauté the garlic and onions in olive oil until they become translucent.
- Take the onions and garlic out of the pan.
- Cook the meat over high heat until it is browned on all sides.
- Season the meat with all the herbs.
- Combine the cooked onions, garlic, and chopped tomatoes with the meat.
- Allow the mixture to simmer for a few minutes.
- Add salt, pepper, and any additional spices according to your taste.
- Boil the eggs and chop them into cubes.
- Stir the cubed eggs into the meat mixture.
- Divide the dough into two equal portions.
- On a floured surface, roll out one portion of the dough thinly.
- Cut out circles with a diameter of approximately 12-15 cm.
- Place about 2-4 teaspoons of the filling onto one of the circles.
- Moisten the edges of the circle with a little water.
- Fold the other half of the circle over to form a half-moon shape.
- Use a fork to crimp and seal the edges.
- Continue this process until all the dough and filling are used.
- Preheat your oven to 200 degrees Celsius.
- Apply an egg wash to the empanadas.
- Bake approximately 8 empanadas on a parchment-lined baking sheet for about 25 minutes, or until they turn golden.
- Serve the empanadas warm alongside chimichurri sauce.