Beef Empanadas

Method

1. 01

   Mix 4 cups flour with 1 tsp salt, lard and warm water. Knead for 5 minutes until smooth, cover and rest for 30 minutes. Meanwhile, cover the three whole eggs with water, bring to a boil and simmer for 10 minutes until hard-cooked; cool, peel and chop.

2. 02

   Heat olive oil in a skillet over medium-high heat. Brown sirloin steak in two batches for 3 minutes each until at least 145°F. Transfer to a plate and rest for 3 minutes.

3. 03

   Cook red onion in the same skillet over medium heat for 5 minutes. Add garlic, scallions, tomatoes, oregano, paprika, red pepper flakes, black pepper and remaining salt; cook for 5 minutes until nearly dry. Mix with beef, chopped eggs and parsley and cool for 20 minutes.

4. 04

   Heat the oven to 400°F (200°C). Divide dough into 16 pieces and roll on the reserved flour into 5-inch rounds. Divide the filling between them, leaving a clean 1/2-inch border. Moisten the edges with water, fold into half-moons and press firmly with a fork.

5. 05

   Arrange on two parchment-lined sheet pans and brush with beaten egg. Bake for 25 minutes, rotating the pans halfway, until golden and the filling is hot. Serve two empanadas per portion.