Argentinian empanadas
Pastries of chopped beef, onion and egg. The filling is chilled cold, or the dough will not seal.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Fry the onion in the lard over medium heat for fifteen minutes, until soft and translucent, without letting it colour.
Add the chopped beef, paprika, cumin and chilli and cook five minutes: the meat should only lose its pink, no more.
Season, take it off the heat and cool it completely, then refrigerate for at least four hours.
Fold the chopped egg, olives and spring onion into the cold filling.
Put a tablespoon of filling on each disc, wet the rim, fold it over and crimp it into the plaited repulgue, folding the corners over one another.
Brush with yolk and bake at 220 °C for twenty minutes, until browned.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: E4024 · CC BY-SA 4.0