Spicy Beef Empanadas (Food & Wine Festival, 2007)

By ArmySister

These were served at the Food and Wine Festival in 2007

Ingredients

• Dough:
• 6 c all purpose flour
• 1 tblsp sea salt
• 1/2 lb cold lard cut into small 1/4 inch cubes
• 1 egg beaten
• 1 c water
• Filling:
• 1 c lard, melted
• 2 1/2 c finely chopped white onion
• 1 1/2 lb cooked roast beef cut into 1/4 inch cubes
• 2 tblsp paprika
• 1 tblsp red chili flakes
• salt and pepper to tastef

Details

Servings 4

Preparation

Step 1

Dough:
1. Combine the flour and salt in a large bowl.
2. With your fingers work the lard into the flour until mixture resembles coarse oatmeal.
3. Combine the egg with the water and gradually add to the flour mixture stirring with a wooden spoon until soft dough forms.
4. Transfer the dough to a floured surface and knead until smooth, about 5 minutes.
5. Cover and let rest.

Filling:
1. Heat the lard in a large saute pan over medium heat until melted.
2. Stir in the onions and cook until soft but not brown, about 10 min.
3. Remove pan from heat.
4. Stir in beef, paprika, chili flakes, salt and pepper.
5. Cook for 2-3 minutes stirring continously until meat is brown.
6. Allow to cool.
7. Preheat oven 350 degrees

Putting it Together:
1. Roll out dough to 1/8 inch thick.
2. With round 5 inch cookie cutter stamp out 20 circles.
3. Lightly brush the rims of each circle with water and put 2 tblsp of filling in each.
4. Fold the dough in half to form semi circle and firmly press the edges to seal.
5. Place the empanadas on a baking sheet and bake until golden brown (about 15 minutes).
6. Serve immediately