Empanadas Argentinas
Serves 1
Directions
- 1Slowly fry the onion in pork lard.
- 2Add the meat, sauté quickly to brown, then season with black pepper, paprika, cumin, and allspice.
- 3Mix ingredients for the dough and knead to form a ball.
- 4Chill dough in the fridge.
- 5Roll out dough, fill with the meat mixture, olives, raisins, green onion, and hard-boiled egg.
- 6Fold edges to seal and fry until golden.
Ingredients
- equal to meat part onion
- equal to onion part beef, minced or chopped with a knife
- pork lard
- black pepper
- paprika
- cumin
- allspice
- olives (optional)
- raisins (optional)
- green onion
- hard-boiled egg (optional)
- wheat flour
- butter
- lard
Equipment
panMexican tortilla press
Tips
- Frying the stew in pork lard helps the filling solidify when cool, making it easier to fill and juicier once cooked.
- Chopped meat is better than minced meat for the filling.
- Using a Mexican tortilla press is the easiest way to flatten the dough.
- If not folding by hand, use a fork to seal the edges.