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Tucuman Empanadas

Recipe courtesy Michelle Bernstein
TOTAL TIME: 2 hr 10 min
Prep: 20 min
Inactive Prep: 45 min
Cook: 1 hr 5 min
YIELD: 5 to 6 servings
LEVEL: Intermediate

ingredients

DOUGH:
  • 3/4 cup lard
  • 1 teaspoon kosher salt
  • 1 teaspoon cold water
  • 3 1/2 cups flour
  • 1/2 cup lard
  • 1 1/2 cups white onions, chopped fine
  • 2 pounds rump steak, diced into small pieces
  • 1 cup green onions, chopped
  • 1 teaspoon cumin, ground
  • 1 teaspoon paprika
  • 1 teaspoon crushed red pepper
  • Salt and pepper
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      Directions

      For the Filling: Melt the lard in a large skillet on medium heat. Add the white onions and cook until translucent. Add the meat and the green onions. Allow to cook over medium heat for about 5 to 8 minutes or until cooked (but not overcooked).

      Add the spices and season with salt and pepper. Transfer to a cool, large container and immediately refrigerate.

      For the Dough: Melt the lard on very low heat in a saucepan. Mix the salt and water together. Form a hole in the flour, and pour in the fat. Mix the ingredients adding the salted water slowly. Add the water just until it forms a dough. Let the dough rest for 20 minutes covered with a cloth

      Cut the dough into balls the same size as a ping pong ball and let it sit 15 minutes.

      Preheat the oven to 500 degrees F.

      Roll each piece of dough to about 6 inches. They should only be about 3/4 inches thick. Let them rest another 10 minutes.

      Fill each empanada shell with about 2 tablespoons of chilled filling, directly in the center. Wet your finger with a little water and run it around the dough, around the filling. Close the shell and use your fingers to seal the dough together.

      Put empanadas on a baking pan and bake for just 4 minutes on each side. Serve immediately.

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