Empanadas Argentinas

Empanadas Argentinas
Ingredients
Filling:
• 500 g minced meat (beef)
• 1 tbsp. sweet paprika
powder
• ½ cup raisins
• 4 onions
• 4 tbsp. lard
• 1 tsp. salt
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1 tbsp. flour
1 ladle of broth
oregano
3 hard-boiled eggs
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Oil for frying
Egg yolk for brushing
Dough:
• 750 g flour
• 250 g lard
• broth
• 1 tsp. salt
Directions
Dough:
Give lard, flour and salt into a bowl. Add the broth little by little in small
amounts and knead until forming a solid, non-brittle mass. Roll out the dough
and then cut out discs of 14 cm diameter.
Filling:
Heat up lard in a pan. Add the minced meat and brown it. Mix paprika powder
and onions. When the onions are browned, add a ladle of broth, salt, oregano
and flour. Mix well and bring to the boil. Then leave to cool. Finally, chop the
hard-boiled eggs and add them together with the raisins to the meat filling.
Completion:
Give some filling on each disc, if possible not directly in the middle.
Coat the sides with egg yolk. Close the empanadas by folding. Then take the
pastry in the left hand - with the edge outwards. Bend the corner upwards
with thumb and forefinger of the right hand; continue until the final edge.
This is the traditional pattern. (It is easier to push the sides with a fork.)
Finally glaze the empanadas with egg yolk and let them fry in oil.