Ingredients
- Sirloin steak (750g)
- All purpose flour (600g)
- Lard (60g)
- Water (340g)
- Red Onions (1 large)
- Tomato (3)
- Garlic (1 clove)
- Egg (3)
- Dried Oregano (1 tablespoon)
- Paprika (1 tsp)
- Red Pepper Flakes (1 tsp)
- Parsley (1 tsp)
- Salt (To taste)
- Pepper (To taste)
- Egg Wash (Splash)
- Chimichurri sauce (Drizzle)
- Spring Onions (Bunch)
Instructions
Steps
- In a large bowl, mix lard, warm water, and salt. Gradually add flour and oregano, kneading for about five minutes by hand or using a mixer. Cover the dough and let it rest for at least 30 minutes or overnight in the fridge.
- For the filling, blanch tomatoes in boiling water for 30 seconds, cool them, peel, and chop into cubes. Mince garlic and chop red onion. Sauté the garlic and onion in olive oil until translucent, then remove. In the same pan, brown sirloin steak on high heat, season with dried oregano, paprika, red pepper flakes, and parsley, then mix in the sautéed onion, garlic, and chopped tomatoes. Simmer briefly, then season with salt and pepper. Add chopped boiled eggs and mix thoroughly.
- Divide the dough in half and roll out one portion on a floured surface until thin. Cut out circles about 12-15 cm in diameter. Place 2-4 teaspoons of filling on one half, moisten the edges with water, and fold over to create a half-moon shape, sealing edges with a fork. Repeat until all dough and filling are used.
- Preheat the oven to 200°C (392°F). Brush the empanadas with egg wash and bake on a lined baking sheet for about 25 minutes or until golden. Serve warm with a drizzle of chimichurri sauce.