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water kosher salt lard flour well kosher salt black pepper lard cubes onions red pepper ground cumin sweet smoked Spanish paprika scallions extra-virgin olive oil oregano eggs green olives
Viewed: 13 - Published at: 3 years agoIngredients
- 2 cups water
- 1 tablespoon kosher salt
- 1/4 cup lard
- 4 3/4 cups all-purpose flour, plus more for dusting
- 1 pound well-marbled beef, such as tri-tip or sirloin tip, very finely chopped
- Kosher salt
- Black pepper
- 1/4 cup lard
- 6 tablespoons unsalted butter4 tablespoon cut into tablespoons, 2 tablespoon cut into small cubes
- 3 medium onions, quartered and thinly sliced
- 2 teaspoons crushed red pepper
- 1 tablespoon ground cumin
- 1 tablespoon sweet smoked Spanish paprika
- 4 scallions, white and green parts minced separately
- 2 tablespoons extra-virgin olive oil
- 1/4 cup chopped oregano
- 2 large hard-cooked eggs, chopped
- 1/2 cup chopped pitted green olives
Method
- Make the Dough In a small saucepan, combine the water and salt and bring to a simmer.
- Add the lard and stir until melted.
- Pour the liquid into a large bowl and let cool to room temperature.
- Make the Dough Using a wooden spoon, stir in 4 cups of the flour, 1 cup at a time, until the dough begins to form a ball.
- Turn the dough out onto a lightly floured work surface and knead, adding the remaining flour as necessary, 2 tablespoons at a time, until a stiff, dry dough forms.
- Divide the dough into 4 equal pieces, pat them into 1-inch-thick disks and cover with plastic wrap.
- Chill for at least 1 hour and up to 24 hours.
- Meanwhile, Make the Filling In a bowl, season the meat well with salt and black pepper.
- In a large nonstick skillet, melt 1 tablespoon of the lard in the 4 tablespoons of butter.
- Add the onions and cook over moderately low heat, stirring, until translucent, 8 minutes.
- Stir in the crushed red pepper, cumin, paprika and the scallion whites and cook, stirring, for 2 minutes.
- Off the heat, stir in the scallion greens.
- Season with salt and black pepper and transfer the onion mixture to a large bowl.
- Meanwhile, Make the Filling Wipe out the skillet and heat 1 tablespoon of the oil in it.
- Add half of the meat and cook over moderately high heat, stirring, until well browned, about 2 minutes.
- Using a slotted spoon, transfer the meat to the onions.
- Wipe out the skillet and repeat with the remaining 1 tablespoon of oil and meat; transfer to the bowl.
- Add the oregano and remaining 3 tablespoons of lard to the meat and mix well.
- Season with salt and black pepper.
- Cover and chill until firm.
- Meanwhile, Make the Filling Line 2 baking sheets with parchment paper.
- On a lightly floured work surface, using a lightly floured rolling pin, roll out one piece of dough to a 7-by-14-inch rectangle, about 1/8 inch thick.
- Using a 3 1/2-inch round cookie cutter, stamp out 6 rounds of dough and transfer them to the prepared baking sheets; save the scraps.
- Repeat with the remaining 3 pieces of dough.
- Combine all of the scraps and knead them into a disk.
- Roll out and stamp out 6 more rounds; transfer to the baking sheet.
- Meanwhile, Make the Filling Preheat the oven to 350.
- Place 1 tablespoon of the meat filling in the center of each dough round.
- Top with the chopped eggs, olives and small cubes of butter.
- Using your finger, moisten the rim of each dough round with water and fold the dough in half over the filling to form half moons.
- Pinch the edges together to seal and crimp decoratively.
- Bake the empanadas for 20 to 25 minutes, flipping them halfway through baking, until golden.
- Serve hot.
