Beef Empanadas

Beef · Uruguayan classic.

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

Method

1. Stir — For the dough place lard, warm water and salt in a large kneading bowl and stir.
2. Knead — Add flour and oregano and either knead five miutes by hand or with the kneading function of your machine.
3. Cover and cook — Let rest covered for at least half an hour or overnight in the fridge. 2
4. Bring to a boil — 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.
5. Continue cooking — Press garlic through garlic press, cut onions into cubes.
6. Simmer — Simmer garlic and onions in some olive oil until translucent.
7. Heat the pan — Take out onions and garlic and brown the meat at high heat from all sides.
8. Season — Season with all herbs and add the onions, garlic and tomatoes.
9. Simmer — Let simmer for a few minutes, add salt, pepper and additional spices to taste.
10. Chill — You can prepare the meat the night before, chill in fridge if doing so.
11. Bring to a boil — Boil eggs and also cut into cubes and mix with prepared meat. 3
12. Roll out — Cut dough into half and roll out one half thinnly on floured surface.

More Uruguay recipes

• Chivito sandwich
• Chivito uruguayo
• Chocolate alfajores
• Chocolate empanadas
• Flan
• Postre Chajá