There are so many variations of empanadas, each delicious in their own rite. This version is adapted from a recipe I enjoyed while visiting Argentina for business. Soon after my return home, I received a copy of the empanada recipe from my business colleague, along with a visual on how to properly fold the empanada (see below).
- 1 lb beef, (quality cut), in small pieces
- 1 large onion, chopped
- lard for frying
- 2-3 hard boiled eggs, chopped
- salt and other spices as desired
Fry the beef, add onions, slat and spices. Transfer to a large bowl, mix in chopped eggs, and adjust seasoning as needed. Allow to cool prior to preparing the empanadas.
To make the dough
- 2-1/4 cups all-purpose flour
- 1-1/2 tsp salt
- ½ cup cold, unsalted butter, cut into small cubes
- 1 large egg
- 1/3 cup ice water
- 1Tbsp distilled white vinegar
Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps.
Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated.
Turn out mixture onto a lightly floured surface and knead just until dough comes together. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour.
To form empanadas, roll out chilled dough to ¼” thickness. Use a round cutter to create desired size. Fill, fold and seal. Brush top with egg wash, and bake in a 400 degree oven for 30-40 minutes, rotating the pan halfway through cooking.
