Serves 1
Directions
- 1Place 1.5 kg of matambre in a pot with laurel, peppercorns, and salt. Cover and cook for 1 hour.
- 2Dice 1 kg of onions.
- 3Heat about 50g of beef fat in a pan.
- 4Cook the onions in the beef fat until transparent.
- 5Reserve one cup of hot matambre broth and remove some of the fat.
- 6Cut the cooked matambre into strips, then into small cubes.
- 7Add the cut meat to the transparent onions in the pan.
- 8Add a good spoonful of paprika, 1/4 teaspoon of cumin, and a heaped teaspoon of salt.
- 9Pour in the reserved matambre broth, cover, and cook for 20 minutes.
- 10Turn off the heat, let the filling cool to room temperature, cover, and refrigerate until the next day.
- 11For the dough, prepare a brine with 400 ml of hot water and 20g of salt.
- 12In a bowl, combine 1 kg of 4 zeros flour with 200g of beef fat at room temperature.
- 13Mix well and knead the dough a little.
- 14Transfer the dough to a clean surface and continue kneading.
- 15Place the dough in a bag and refrigerate for half an hour.
- 16Divide the dough into 60g portions for 'rotisera' style empanadas or 40g for common empanadas.
- 17Roll each portion into a ball and then flatten it to form the empanada wrappers.
- 18Place the empanada wrappers on a cloth to prevent sticking.
- 19Add the cold filling to the center of each wrapper.
- 20Add chopped hard-boiled egg and chopped green onion to the filling; you can mix them or add them separately.
- 21Moisten the edges of the dough with a little water and carefully close the empanada, pressing firmly.
- 22Remove any air from inside the empanada before sealing to prevent it from exploding.
- 23Create the 'repulgue' (crimp) using three fingers, bringing the dough diagonally and pressing.
- 24Preheat the oven to a very high temperature.
- 25Bake some empanadas until golden brown.
- 26Alternatively, fry some empanadas in abundant hot oil or fat until golden and crispy.
- 27Serve the empanadas with a squeeze of lemon.
Ingredients
- 1.5 kg Matambre
- Laurel
- Granos de pimienta
- Sal
- 1 kg Cebollas
- 50 g Grasa vacuna
- 1 taza Caldo de cocción del matambre
- 1 cucharada Pimentón
- 0.25 cucharadita Comino
- 1 cucharadita colmada Sal
- 400 ml Agua caliente
- 20 g Sal
- 1 kg Harina 4 ceros
- 200 g Grasa vacuna a temperatura ambiente
- Huevo duro picado
- Verdeo picado
- abundante Aceite
- Limón
Equipment
OllaTabla de picarCuchilloSarténCucharaRecipienteHeladeraBolsaMesadaRepasadorHorno
Tips
- To make empanadas juicy, the secret is the fat.
- Remove excess fat from the matambre broth while hot.
- Cool the filling completely in the refrigerator overnight for best results.
- For empanadas 'tipo rotiseras', use 60g portions for the dough; for common empanadas, use 40g.
- Cover empanada wrappers to prevent them from drying out.
- When closing empanadas, remove all air from inside to prevent them from exploding.
- This dough is versatile and can be baked or fried.
- Preheat the oven to a high temperature for quick browning.
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