Argentina: Empanadas

 Empanadas

Ingredients:

For the Dough:

• 3 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/2 cup lard or shortening, chilled and diced
• 1 teaspoon salt
• 1/2 cup cold water

For the Filling:

• 1 lb (450g) ground beef
• 1 onion, finely chopped
• 2 hard-boiled eggs, chopped
• 1/2 cup green olives, pitted and chopped
• 1/2 cup raisins
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• Salt and black pepper to taste
• Olive oil for sautéing

Instructions:

1. Prepare the Dough:

1. In a large mixing bowl, combine the flour and salt.

2. Add the chilled, diced butter and lard. Use your fingers to rub the fat into the flour until the mixture resembles coarse crumbs.

3. Gradually add the cold water, mixing until the dough comes together. Knead the dough lightly until smooth.

4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

2. Prepare the Filling:

1. In a skillet, heat olive oil over medium heat. Add the chopped onions and cook until softened.

2. Add the ground beef and cook until browned. Drain any excess fat.

3. Stir in the chopped hard-boiled eggs, olives, raisins, ground cumin, paprika, salt, and black pepper. Cook for an additional 5 minutes, allowing the flavors to meld. Remove from heat and let the filling cool.

3. Assemble and Bake:

1. Preheat your oven to 375°F (190°C).

2. Roll out the chilled dough on a floured surface to about 1/8 inch thickness.

3. Using a round cutter or a glass, cut out circles from the dough.

4. Place a spoonful of the beef filling in the center of each dough circle.

5. Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, and use a fork to crimp the edges.

6. Place the empanadas on a baking sheet lined with parchment paper.

7. Bake in the preheated oven for about 20-25 minutes or until the empanadas are golden brown.

8. Remove from the oven and let them cool for a few minutes before serving