Medel
Beef Empanadas
Golden, flaky pastries bursting with savory seasoned beef, hard-boiled eggs, and caramelized tomatoes and onions—crispy on the outside, tender and deeply flavored within. Serve these with vibrant chimichurri sauce for a stunning hand-held meal that's both comforting and impressive.
⏱️105 min
🍽️4 portioner
2.5
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⏱️ Äggklocka
- 1Make the dough: Combine lard, 240 ml warm water, and salt in a large bowl and stir. Add 400 g all-purpose flour and 5 ml dried oregano. Knead by hand for 5 minutes or using a machine's kneading function until smooth. Cover and rest for at least 30 minutes, or overnight in the refrigerator.
- 2Prepare the filling: Blanch 3 tomatoes in boiling water for 30 seconds, then cool in ice water, peel, and cut into cubes. Press 4 cloves garlic through a garlic press and dice 2 red onions and 3 spring onions. Sauté garlic and onions in olive oil until translucent, then remove and set aside.
- 3Brown 500 g sirloin steak at high heat on all sides. Season with 10 ml dried oregano, 5 ml paprika, 2 ml red pepper flakes, and 15 ml chopped parsley. Add the reserved onions, garlic, and tomatoes. Simmer for a few minutes. Season to taste with salt and pepper. Let cool, then fold in 3 hard-boiled eggs, cut into cubes.
- 4Divide dough in half. On a floured surface, roll one half thin and cut circles 12-13 cm in diameter. Place 10-20 ml filling on each circle, wet the edges with water, fold in half, and seal with a fork. Repeat with remaining dough and filling.
- 5Preheat oven to 200°C (400°F). Brush empanadas with egg wash and bake on parchment-lined sheets for 25 minutes until golden. Serve warm with chimichurri sauce.
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- 7Meanwhile preheat oven to 200 degrees Celsius. Brush empanadas with egg wash and bake about 8 empanadas on a baking sheet lined with parchment paper for about 25min or until golden. Serve warm with chimichurri sauce.