Golden baked Uruguayan empanadas — flaky lard pastry parcels filled with spiced steak, tomato, onion and egg, served warm with chimichurri.
- 60g Lard
- 340g Water
- 600g All Purpose Flour
- 3 Tomato
- 1 clove Garlic
- 1 large Red Onions
- Bunch Spring Onions
- 750g Sirloin Steak
- 1 tablespoon Dried Oregano
- 1 tsp Paprika
- 1 tsp Red Pepper Flakes
- 1 tsp Parsley
- To taste Salt
- To taste Pepper
- 3 Egg
- Splash Egg Wash
- Drizzle Chimichurri Sauce
Video
Preparation
- For the dough, place the lard, warm water and salt in a large bowl and stir, then add the flour and oregano and knead for five minutes by hand or machine. Cover and rest for at least half an hour, or overnight in the fridge.
- For the filling, blanch the tomatoes in boiling water for about 30 seconds, cool in cold water, peel and dice. Press the garlic and dice the onions, then soften them in a little olive oil until translucent. Remove the onion and garlic and brown the meat over high heat on all sides. Season with all the herbs, then add the onions, garlic and tomatoes and simmer for a few minutes, seasoning with salt, pepper and extra spices to taste. (You can make the meat the night before and chill it.) Boil the eggs, dice them, and mix into the filling.
- Cut the dough in half and roll one half out thinly on a floured surface. Cut out circles about 12–15cm in diameter. Place 2–4 teaspoons of filling on each, dampen the edges with a little water, and fold over into half-moons, sealing the edges firmly with a fork. Repeat until the dough and filling are used up.
- Preheat the oven to 200°C. Brush the empanadas with egg wash and bake about 8 at a time on a parchment-lined baking sheet for about 25 minutes, until golden. Serve warm with chimichurri sauce.
