Dinner

Beef Empanadas

Name: Beef Empanadas
Prep time: 50 min
Cook time: 65 min
Total time: 115 min
Cuisine: Uruguayan
Ingredients: 60g lard; 340g water, warm; 1 tsp salt; 600g all-purpose flour; 3 tomato, peeled and cubed; 1 clove garlic, pressed; 1 large red onion, cubed; spring onion, Bunch; 750g sirloin steak; 1 tablespoon dried oregano; 1 tsp paprika; 1 tsp red pepper flakes; 1 tsp parsley; salt, To taste; pepper, To taste; 3 egg, boiled and cubed; egg, beaten for egg wash, Splash; chimichurri sauce, Drizzle; olive oil, some; parchment paper, as needed

Uruguayan-style baked empanadas with a tender homemade dough and a savory sirloin, tomato, onion, herb, and egg filling, served with chimichurri sauce.

1 hr 55 min
650 kcal
Uruguayan

Mellowpan tip: Makes 8 servings. Plan the extras as tomorrow’s lunch.

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Ingredients

For 8 servings

Steps

Step 1:
Place the lard, warm water, and 1 teaspoon salt in a large kneading bowl and stir.
Step 2:
Add the flour and dried oregano, then knead for 5 minutes by hand or using the kneading function of a machine.
5 min
Step 3:
Cover the dough and let it rest for at least 30 minutes, or overnight in the refrigerator.
30 min
Step 4:
Place the tomatoes in boiling water for about 30 seconds.
Step 5:
Cool the tomatoes with cold water, peel them, and cut them into cubes.
Step 6:
Press the garlic and cut the red onions into cubes.
Step 7:
Simmer the garlic and onions in olive oil until translucent.
Step 8:
Remove the garlic and onions, then brown the sirloin steak over high heat on all sides.
Step 9:
Season the meat with the oregano, paprika, red pepper flakes, parsley, and spring onions.
Step 10:
Add the cooked onions, garlic, and tomatoes to the meat and simmer for a few minutes.
Step 11:
Season with salt, pepper, and additional spices to taste. Chill the meat overnight if preparing it ahead.
Step 12:
Boil the eggs, cut them into cubes, and mix them with the prepared meat.
Step 13:
Cut the dough in half and roll out one half thinly on a floured surface.
Step 14:
Cut out circles 12 to 15 cm in diameter.
Step 15:
Place about 2 to 4 teaspoons of filling on each dough circle.
Step 16:
Moisten the edges with water, fold the dough into half-moons, and seal the edges with a fork.
Step 17:
Repeat with the remaining dough and filling.
Step 18:
Preheat the oven to 200°C. Brush the empanadas with egg wash and place about 8 on a parchment-lined baking sheet.
Step 19:
Bake for about 25 minutes, or until golden.
25 min
Step 20:
Serve warm with chimichurri sauce.