Juicy Argentine empanadas, filled with hand-cut beef, melting onions, hard-boiled egg and warm spices. The golden pastry encloses a generous filling, typical of Tucumán.
Ingredients
- 400 g T55 all-purpose flour
- 80 g lard
- 160 ml warm water
- 8 g fine salt
- 350 g braising beef such as chuck or shank
- 2 pieces yellow onions
- 3 pieces scallions
- 2 pieces eggs
- 120 ml beef broth
- 1 tbsp sweet paprika
- 1 tsp ground cumin
- 1 tsp sweet chili pepper or ají molido
- to taste ground black pepper
- 1 tbsp sunflower oil
- 1 piece egg yolk
Method
- Prepare the dough: mix the flour with the salt, incorporate the lard with your fingertips until you get a sandy texture, then add the warm water gradually until a pliable dough forms that barely sticks.
- Knead the dough for a few minutes, just enough to make it smooth, then cover and let rest until it relaxes and rolls out without shrinking back.
- Cook the eggs in simmering water until hard-boiled, cool them, peel them and chop them coarsely to keep visible pieces in the filling.
- Cut the beef with a knife into very small, even dice; it must remain identifiable, without being minced, to give the classic texture of empanadas tucumanas.
- Melt the chopped onions in the oil with some of the lard if desired, until they become translucent and sweet, without strong browning.
- Add the beef, sear briefly until it loses its raw color, then stir in the paprika, cumin, sweet chili pepper, black pepper and broth; cook gently until you get a moist, glossy and highly fragrant filling.
- Off the heat, add the sliced scallions and hard-boiled eggs, mix gently, then let cool completely so the filling firms up and doesn't make the dough soggy.
- Roll out the dough thinly, cut out discs, place a spoonful of cold filling in the center of each, lightly moisten the edge, fold into a half-moon and pinch into a repulgue to seal tightly.
- Brush with the beaten egg yolk, then bake in a very hot oven until the empanadas are golden, puffed in places and slightly crispy on the edges.
Nutrition
Per serving
- Energy
- 756.3 kcal
- Protein
- 33.56 g
- Carbohydrate
- 77.14 g
- Fat
- 34.22 g
- Fibre
- 4.49 g
- Calcium
- 43.79 mg
- Iron
- 2.48 mg
- Magnesium
- 37.75 mg
