A very typical Argentine recipe, the Beef Empanada. It changes according to the province where it is prepared. This recipe is the traditional one, called "Empanada Criolla". These pies are fried in fat and stuffed with meat, onions, red bell pepper, olives, and boiled egg; They are seasoned with oregano, ground chili, paprika, cumin and salt. They are very juicy and delicious. Although enjoyed on every occasion and throughout the whole year, the empanadas cannot be missing during the national holidays, May 25 or July 9. I hope you like this recipe.
Ingredients (yields two dozen):
500 gr of Lean Ground Beef (1.100 Lb)
500 gr of White Onions Chopped (4 cups)
½ Red bell pepper chopped (1/4 cup)
65 gr of Beef Tallow (Lard can be used instead) 1/4 cup
1 Tsp of Oregano
½ Tsp of Cumin
½ Tsp of Red Chili Pepper
1 Tbsp Sweet Paprika
1 Tsp of Salt
For the Dough (24 discs):
500 gr of All Purpose Flour (4 1/2 cups)
75 gr of Lard, melted (1/3 cup)
1 Tsp of Salt
240 ml of Hot Water (1 cup)
Oil or Shortening for frying
Instructions:
1. "Prepare the Filling":
- Heat the beef tallow (or substitute) in a large skillet over medium heat.
- Add the finely chopped onions and cook until they become translucent.
- Add the diced red bell pepper and continue cooking for a few more minutes.
- Stir in the ground beef, breaking it apart with a wooden spoon. Cook until browned.
- Season with dried oregano, ground cumin, red chili pepper, sweet paprika, and salt. Mix well.
- Remove from heat and let the filling cool.
2. "Make the Empanada Dough":
- In a large mixing bowl, combine the all-purpose flour, lard, and salt.
- Gradually add the hot water while mixing with a spoon or your hands.
- Knead the dough until it's smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
3. "Assemble and Fry the Empanadas":
- Divide the dough into 24 equal portions.
- Roll out each portion into a circle (about 6 inches in diameter).
- Place a spoonful of the cooled beef filling in the center of each dough circle.
- Fold the dough over the filling to create a half-moon shape. Seal the edges by pressing with a fork.
- Heat vegetable oil in a deep skillet over medium-high heat.
- Fry the empanadas in batches until they are crispy and golden brown on both sides.
- Remove them from the oil and place them on paper towels to drain excess oil.
4. Serve and Enjoy:
- Let the fried empanadas cool slightly before serving.