- 24
Ingredients
- 7 tbsp. pork lard or vegetable shortening
- 1-1 ⁄2 tbsp. plus
- 2 tsp. kosher salt
- 6 cups all-purpose flour
- 12 oz. boneless beef short rib meat, cut into 1⁄2
- inch cubes
- 2 medium white onions, finely chopped
- 2 cloves garlic, finely chopped
- 1 tbsp. dried oregano
- 1 tsp. ground cumin
- 1 ⁄2 tsp. merkén or hot paprika 1⁄4 tsp. ground black pepper
- 1 egg white, lightly beaten
Preparation
Step 1
For the dough:
1. In the bowl of a stand mixer fitted with a dough hook, combine the 3 tablespoons lard with 1-1⁄2 tablespoons salt and 2 cups boiling water, stirring until the lard melts.
2. Add the flour and mix on medium-low speed until the dough comes together.
3. Increase the speed to medium and knead until the dough is smooth and elastic, about 8 minutes.
4. Scrape the dough onto a work surface and cut into quarters.
5. Shape each quarter into a ball and wrap in plastic wrap. 6. Refrigerate the dough balls for at least 1 hour.
For the filling:
7. In a large saucepan, melt the remaining 4 tablespoons lard over high heat.
8. Add the beef and cook, stirring, until browned, about 6 minutes.
9. Using a slotted spoon, transfer the beef to a plate. 10. Add the onions and garlic to the pan and cook until soft, about 5 minutes.
11. Stir in the remaining 2 teaspoons salt, the oregano, cumin, paprika, and pepper and cook for 1 minute.
12. Return the beef to the pan with 3 cups water and bring to a boil.
13. Reduce the heat to maintain a slow, steady simmer and cook, stirring occasionally, until the beef is tender and the sauce is reduced, about 1 hour.
14. Remove the pan from the heat and let the filling cool.
15. Heat the oven to 425°. Place 1 dough ball on a floured work surface and, using a rolling pin, flatten until 1⁄8-inch thick.
16. Using a 5-inch round cutter, cut out 6 circles of dough and transfer to a parchment paper-lined baking sheet.
17. Working with one circle at a time, place 1-1⁄2 tablespoons filling in the middle
18. Moisten the edge of the circle with water and fold in half to form a turnover, crimping the dough to seal. 19. Return the empanada to the baking sheet and repeat with the remaining dough, filling.
20. Using a pastry brush, lightly brush each empanada with the egg white and then bake, one sheet at a time and rotating the baking sheet halfway through, until golden brown and hot, about 25 minutes.