Empanadas mendocinas

Ingredients

• 12 pieces empanada dough
• 450 g beef sirloin or rump steak
• 350 g yellow onions
• 2 pieces scallions
• 60 g lard
• 3 pieces eggs
• 60 g pitted green olives
• 2 tsp sweet paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp mild chili powder or mild pepper flakes
• 1 tsp fine salt
• to taste ground black pepper
• 1 tbsp whole milk

Method

1. Finely chop the beef into very small dice with a knife, then thinly slice the yellow onions and scallions; set aside separately to keep a clean texture in the filling.
2. Melt the lard in a large skillet, add the yellow onions, and cook them over medium heat until they are translucent, smell sweet, and are very soft.
3. Add the beef and sear it only until it loses its raw color; the filling should stay moist, not dry or browned.
4. Off the heat, stir in the scallions, paprika, cumin, oregano, mild chili powder, salt, and pepper; let cool until the fat begins to solidify slightly, a sign that the filling will be easier to enclose.
5. Cook the eggs until the yolks are firm, cool them, then chop them with the green olives; gently fold them into the cooled filling without mashing it.
6. Place a portion of filling in the center of each disk of dough, moisten the edge, fold into a half-moon, and press to expel the air before sealing with a repulgue (pleated edge) or the tines of a fork.
7. Beat the remaining egg with the milk, brush the empanadas, then place them on a baking sheet, spacing them out so they brown evenly.
8. Bake in a very hot oven until the dough is nicely puffed, golden, and slightly blistered; serve after a short rest so that the juices settle without making the dough soggy.

Nutrition

Per serving

Energy

499.6 kcal

Protein

31.46 g

Carbohydrate

22.24 g

Fat

32.32 g

Fibre

3.78 g

Calcium

67.41 mg

Iron

3.43 mg

Magnesium

26.42 mg