Baked beef empanadas
Argentine-style hand pies with a short, tender pastry wrapped around spiced beef, onion, peppers, chopped egg and green olives.
Method
- 1
Mix the flour and salt in a large bowl and rub in the lard until it looks like fine crumbs.
- 2
Add the warm water gradually, mixing until a soft dough forms, then knead briefly until smooth.
- 3
Wrap the dough and leave it to rest at room temperature.
- 4
Heat the oil in a large frying pan over medium heat and cook the onions and red pepper until very soft.
- 5
Add the beef, break it up and cook until it is no longer pink.
- 6
Stir in the paprika, cumin, chilli flakes, oregano and salt, cook for a minute, then stir in the spring onions.
- 7
Spread the filling on a tray and leave it to cool completely, then chill it so the fat sets.
- 8
Meanwhile, hard-boil the two eggs, cool them under cold water, peel and chop.
- 9
Heat the oven to 200°C and line two baking trays with baking paper.
- 10
Divide the dough into 12 pieces and roll each into a round about 13 cm across and 3 mm thick.
- 11
Put two heaped tablespoons of filling on each round with some chopped egg and a couple of olive halves.
- 12
Brush the edge with water, fold into a half moon and press firmly to seal.
- 13
Fold the edge over itself in small pleats, or press it with a fork, and set the empanadas on the trays.
- 14
Brush with beaten egg and bake until golden brown.
Notes
- The filling must be completely cold, or the fat melts into the pastry and the edges will not seal.
- A handful of raisins in the filling is a popular sweet and savoury variation.
- Unbaked empanadas freeze well. Bake them from frozen, adding about 5 minutes.
Equipment
Large mixing bowl, Cling film, Large frying pan, Small saucepan, Rolling pin, 13 cm round cutter or saucer, 2 baking trays, Baking paper, Pastry brush