Empanadas de Carne

Name: Empanadas de Carne
Total time: 2 h 30 min
Yield: 6 servings
Ingredients: 3½ cups All-purpose flour, plus more for rolling; 115 g Lard, cold; 2 tsp Table salt, divided; 680 g Ground beef (80/20); 2 tbsp Vegetable oil; 2 Yellow onion, finely chopped; 1 Green bell pepper, finely chopped; 4 stalks Green onions (scallions), sliced; 2 tsp Ground cumin; 1 tbsp Paprika; ½ tsp Crushed red pepper flakes; 4 Eggs (large), 3 hard-boiled and chopped, 1 beaten for glazing; ½ cup Pimiento-stuffed green olives, sliced

2 hr 30 minServes 6$53.31

A simple lard dough is rolled into rounds and filled with ground beef cooked with onion, green bell pepper, green onion, cumin, paprika, and chile flakes, plus chopped hard-boiled egg and green olives, then folded, crimped, and baked until golden.

Ingredients

3½ cupsAll-purpose flourplus more for rollingBuy 1 bag
115 gLardcoldBuy 1 tub
2 tspTable saltdividedBuy 1 canister
680 gGround beef (80/20)Buy 1 package
2 tbspVegetable oilBuy 1 bottle
2Yellow onionfinely choppedBuy 0.64 lb
1Green bell pepperfinely chopped
4 stalksGreen onions (scallions)slicedBuy 1 bunch
2 tspGround cuminBuy 1 jar
1 tbspPaprikaBuy 1 jar
½ tspCrushed red pepper flakesBuy 1 jar
4Eggs (large)3 hard-boiled and chopped, 1 beaten for glazingBuy 1 carton
½ cupPimiento-stuffed green olivesslicedBuy 1 jar

Method

For the dough, rub the lard into the flour and 1 tsp of the salt, then stir in about 1 cup warm water to make a soft dough; knead briefly, wrap, and rest 30 minutes.
Cook the onions and green pepper in the oil until soft, add the beef and cook, breaking it up, until browned; stir in the cumin, paprika, pepper flakes, and remaining salt, then the green onions.
Spread the filling on a tray and chill until cold, at least 30 minutes; fold in the chopped eggs and olives.
Heat the oven to 400°F (200°C). Roll the dough 3 mm thick and cut 12 cm rounds.
Place about 2 tbsp filling on each round, fold into a half-moon, seal the edge with water, and crimp it closed.
Brush with the beaten egg and bake on lined sheets until golden, 20 to 25 minutes.