Uruguayan · beef

Beef Empanadas

Name: Beef Empanadas
Yield: 4 servings
Cuisine: Uruguayan
Ingredients: 60g Lard; 340g Water; 1 tsp Salt; 600g All purpose flour; 3 Tomato; 1 clove Garlic; 1 large Red Onions; Bunch Spring Onions; 750g Sirloin steak; 1 tablespoon Dried Oregano; 1 tsp Paprika; 1 tsp Red Pepper Flakes; 1 tsp Parsley; To taste Salt; To taste Pepper; 3 Egg; Splash Egg Wash; Drizzle Chimichurri sauce

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Lard60 g
Water340 g
Salt1 tsp
All purpose flour600 g
Tomato3
Garlic1 clove
Red Onionslarge1
Spring Onions
Sirloin steak750 g
Dried Oregano1 tbsp
Paprika1 tsp
Red Pepper Flakes1 tsp
Parsley1 tsp
Salt
Pepper
Egg3
Egg Wash
Chimichurri sauce

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

4 steps · 0 min

1
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.
2
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.
3
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.

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