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lard salt flour beef chuck salt olive oil onion chorizo potatoes garlic thyme marjoram tomato paste paprika cayenne chicken broth scallions green olives eggs
Viewed: 12 - Published at: 9 years agoIngredients
- 4 ounces lard or butter, plus more for brushing tops
- 1 1/2 teaspoons fine sea salt
- 750 grams all-purpose flour, about 6 cups, more as needed
- 1 pound beef chuck, in 1/8-inch dice (or very coarsely ground)
- Salt and pepper
- Lard or olive oil, or a combination, for sauteing
- 1 cup diced onion
- 2 ounces diced chorizo
- 1/2 pound potatoes, peeled and diced
- 4 garlic cloves, mashed to a paste
- 2 teaspoons chopped thyme
- 2 teaspoons chopped marjoram or 1 teaspoon oregano
- 1 tablespoon tomato paste
- 1 tablespoon pimenton dulce or paprika
- Large pinch cayenne
- Beef or chicken broth, as necessary, or use water
- 1/2 cup chopped scallions, white and green parts
- 1/4 cup chopped pitted green olives
- 2 hard-cooked eggs, sliced
Method
- Make the dough: Put 2 cups boiling water, 4 ounces lard and 1 1/2 teaspoons salt in large mixing bowl.
- Stir to melt lard and dissolve salt.
- Cool to room temperature.
- Gradually stir in flour with a wooden spoon until dough comes together.
- Knead for a minute or two on a floured board, until firm and smooth.
- Add more flour if sticky.
- Wrap and refrigerate for 1 hour.
- Make the filling: Season chopped beef generously with salt and pepper and set aside for 10 minutes.
- Melt 3 tablespoons lard in a wide heavy skillet over medium-high heat.
- Add beef and fry until nicely browned, stirring throughout to keep pieces separate, about 5 minutes.
- Turn heat down to medium and add onion and chorizo.
- Keep turning mixture with a spatula, as if cooking hash, until onion is softened and browned, about 10 minutes.
- Add potatoes, garlic, thyme and marjoram and stir well to incorporate.
- (Add a little more fat to pan if mixture seems dry.)
- Season again with salt and pepper and let mixture fry for 2 more minutes.
- Stir in tomato paste, pimenton and cayenne, then a cup of broth or water.
- Turn heat to simmer, stirring well to incorporate any caramelized bits.
- Cook for about 10 more minutes, until both meat and potatoes are tender and the sauce just coats them juicy but not saucy is what you want.
- Taste and adjust seasoning for full flavor (intensity will diminish upon cooling).
- Stir in scallions and cool to room temperature, then cover and refrigerate until ready to use.
- Divide chilled dough into 1-ounce pieces and form into 2-inch diameter balls.
- Roll each piece into a 4 1/2-inch circle.
- Lay circles on a baking sheet lightly dusted with flour.
- Moisten outer edge of each round with water.
- Put about 2 tablespoons filling in the center of each round, adding a little chopped green olive and some hard-cooked egg to each.
- Wrap dough around filling to form empanada, pressing edges together.
- Fold edge back and finish by pinching little pleats or crimping with a fork.
- Heat oven to 375 degrees.
- Place empanadas on parchment-lined or oiled baking sheet, about 1 inch apart.
- Brush tops lightly with lard or butter and bake on top shelf of oven until golden, 10 to 15 minutes.
- Serve warm.
