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Empanadas de Carne

20 empanadas
Total time 1 hour 25 mins

Ingredients

• 3 cups flour
• 1 egg yolk
• 1 egg white and yolk separated and lightly whisked
• 3 hard boiled eggs sliced
• 1 cup of “grasa” – lard or butter or mix of both
• 1 cup of warm milk
• 1/2 tsp salt
• 1 lb ground beef
• 2 white onions diced, about 3 cups
• 2 tbsp smoked paprika
• 2 tsp chili powder or any ground hot pepper adjust to taste
• 1 tbsp finely chopped fresh oregano
• 1/2 tbsp ground cumin
• 1 bunch green onions finely chopped
• 1/4 cup sliced green olives

Instructions

1. Pulse the flour and salt in a food processor until well combined.
2. Add 1/2 cup of the grasa, and blend well.
3. Add the egg yolk and the milk in small amounts, pulsing until small dough clumps form.
4. Make a couple of balls, flatten into disks, and chill in the refrigerator for about 30 minutes.
5. On a lightly floured surface, roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate).
6. Combine the ground beef, paprika, red pepper, cumin, salt and pepper in a large bowl.
7. Melt the other 1/2 cup of grasa in a large frying pan. Add the onions and salt. Cook for about 8 minutes.
8. Add the meat mixture to the onions and cook on medium heat until the meat is done. Stir frequently.
9. Let the meat mixture cool down, and then mix in the chopped green onions and chopped oregano.
10. Add a spoonful of the meat mixture on the center of each empanada disc, then add a slice of egg and a sliced olive.
11. Brush the edges of the empanada discs with the egg whites.
12. Fold the empanada discs and seal the edges gently with your fingers. Use a fork to press down on the edges.
13. Lightly brush the top of the empanadas with the egg yolk.
14. Let the empanadas rest in the fridge for about 30 minutes.
15. Bake for about 20-25 minutes at 400 °F.