Beef Empanadas

Name: Beef Empanadas
Total time: 75 min
Yield: 6 servings
Cuisine: Uruguayan
Ingredients: 60g lard; 1 tsp salt; 600g plain flour; 3 tomatoes, skinned and diced; 1 garlic clove, crushed; 1 large red onion, diced; 1 bunch spring onions, finely sliced; 750g sirloin steak, finely diced; 1 tbsp dried oregano; 1 tsp smoked paprika; 1 tsp chilli flakes; 1 tsp fresh parsley, chopped; 4 eggs (3 hard-boiled, 1 beaten for wash); Drizzle of chimichurri sauce

Flaky homemade pastry stuffed with spiced steak, sweet onions, and chopped hard-boiled eggs.

75 min serves 6 Hard Watch

Ingredients

60g lard250g

1 tsp salt750g

600g plain flour1.5kg

3 tomatoes, skinned and diced6 pack

1 garlic clove, crushed3 pack

1 large red onion, diced1 each

1 bunch spring onions, finely sliced1 bunch

750g sirloin steak, finely diced750g

1 tbsp dried oregano14g

1 tsp smoked paprika40g

1 tsp chilli flakes35g

1 tsp fresh parsley, chopped30g

4 eggs (3 hard-boiled, 1 beaten for wash)6 pack

Drizzle of chimichurri sauce170g

Method

For the dough place lard, warm water and salt in a large kneading bowl and stir. Add flour and oregano and either knead five miutes by hand or with the kneading function of your machine. Let rest covered for at least half an hour or overnight in the fridge.
For the filling place tomatoes for about 30 seconds in boiling water, then cool with cold water and peel of skin and cut into cubes. Press garlic through garlic press, cut onions into cubes. Simmer garlic and onions in some olive oil until translucent. Take out onions and garlic and brown the meat at high heat from all sides. Season with all herbs and add the onions, garlic and tomatoes. Let simmer for a few minutes, add salt, pepper and additional spices to taste. You can prepare the meat the night before, chill in fridge if doing so. Boil eggs and also cut into cubes and mix with prepared meat.
Cut dough into half and roll out one half thinnly on floured surface. Cut out circles about 12-15cm in diameter. Mine have a diameter of 12.5 cm. Place about 2-4 teaspoons of filling on one circle, put a bit of water all around the edges and fold over the other half so that you get half moons. Be sure to seal the edges with a fork. Repeat until you have no dough and filling left.
Meanwhile preheat oven to 200 degrees Celsius. Brush empanadas with egg wash and bake about 8 empanadas on a baking sheet lined with parchment paper for about 25min or until golden. Serve warm with chimichurri sauce.

Cost to cook

serves 6 · I have the cupboard staples

Mostly estimated prices. Full-pack shop cost · about £13.68 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£18.35 est. · serves 6

Ingredients

60g lard250g

1 tsp salt750g

600g plain flour1.5kg

3 tomatoes, skinned and diced6 pack

1 garlic clove, crushed3 pack

1 large red onion, diced1 each

1 bunch spring onions, finely sliced1 bunch

750g sirloin steak, finely diced750g

1 tbsp dried oregano14g

1 tsp smoked paprika40g

1 tsp chilli flakes35g

1 tsp fresh parsley, chopped30g

4 eggs (3 hard-boiled, 1 beaten for wash)6 pack

Drizzle of chimichurri sauce170g

Method

For the dough place lard, warm water and salt in a large kneading bowl and stir. Add flour and oregano and either knead five miutes by hand or with the kneading function of your machine. Let rest covered for at least half an hour or overnight in the fridge.

For the filling place tomatoes for about 30 seconds in boiling water, then cool with cold water and peel of skin and cut into cubes. Press garlic through garlic press, cut onions into cubes. Simmer garlic and onions in some olive oil until translucent. Take out onions and garlic and brown the meat at high heat from all sides. Season with all herbs and add the onions, garlic and tomatoes. Let simmer for a few minutes, add salt, pepper and additional spices to taste. You can prepare the meat the night before, chill in fridge if doing so. Boil eggs and also cut into cubes and mix with prepared meat.

Cut dough into half and roll out one half thinnly on floured surface. Cut out circles about 12-15cm in diameter. Mine have a diameter of 12.5 cm. Place about 2-4 teaspoons of filling on one circle, put a bit of water all around the edges and fold over the other half so that you get half moons. Be sure to seal the edges with a fork. Repeat until you have no dough and filling left.

Meanwhile preheat oven to 200 degrees Celsius. Brush empanadas with egg wash and bake about 8 empanadas on a baking sheet lined with parchment paper for about 25min or until golden. Serve warm with chimichurri sauce.