Tradicional Steak Empanada
- Level: Intermediate
- Total: 14 hr 50 min (includes chilling time)
- Active: 3 hr 25 min
- Yield: 24 empanadas
- Level: Intermediate
- Total: 14 hr 50 min (includes chilling time)
- Active: 3 hr 25 min
- Yield: 24 empanadas
Ingredients
Dough:
Filling:
Tomato Sauce:
Chimichurri:
Directions
- For the dough: Mix the flour with the salt in an electric mixer fitted with the dough hook. Add the cold butter and hot water to the flour mixture. Add a touch of lemon juice to the mixture. Mix the ingredients together on slow speed until a dough ball begins to form, about 10 minutes. Transfer the dough ball to a flour-dusted surface and knead until a consistent ball of dough forms. Place the dough in an oiled bowl and cover with a towel; let chill in the fridge for at least 30 minutes or up to 8 hours.
- Remove the dough from the fridge and roll out the dough on a lightly floured surface into a thin sheet. Divide the dough into two pieces. Fold the sides over of each to touch in the middle, then add a dusting of flour and roll dough into a thin sheet again. Let the dough sheets chill in the fridge for at least 15 minutes or up to 8 hours.
- Remove the dough and repeat 10 more times to create a thin sheet of layered dough with a total thickness about 1/4 inch. Let the dough sheets chill in the fridge overnight.
- Use a 6-inch cookie cutter or drinking glass to cut 24 round discs from the dough sheet. Stack the discs with a layer of plastic wrap or parchment paper between each and return them to the refrigerator to wait for the filling.
- For the filling: Preheat a large pot over high heat and add the olive oil. Reduce the heat to medium and add the onions, bell pepper and garlic. Stir until tender but not browned, 6 to 8 minutes. Add the diced steak and let sit without stirring for 5 minutes to seal the flavor into the meat. Add the beef broth and stir. Season with salt, paprika and black pepper. Add the Tomato Sauce, then stir and bring to a simmer. Cook, stirring occasionally, until the meat is lightly browned, 15 to 20 minutes. Allow the filling to cool, then transfer to a medium bowl, cover and chill overnight.
- Remove the filling from the fridge and stir in the olives and green onions.
- Lay the empanada discs out on a lightly floured surface. Use a large spoon to place about 3 ounces of filling in the center of each dough disc. Fold each disc over and pinch the edges to make a half-moon. One by one, take each empanada by hand and create the repulgue of your choice. (Replugue is an expression to describe the shape of your empanada.) You can pinch the edges in a braid shape or fold over and curl the edges. You can also use a fork to make a design on the edges. Add your own artistic touch.
- Preheat the oven to 450 degrees F.
- Place the empanadas on a lightly oiled cookie sheet. (You can also use a silicone baking sheet or parchment paper.) Bake the empanadas, flipping them over if necessary halfway through, until golden brown and slightly darker around the edges, 25 to 35 minutes. Serve the empanadas with a side of homemade chimichurri and enjoy with friends and family!
Tomato Sauce:
- Preheat a large skillet on high heat. Reduce to medium heat and add the olive oil, onions and garlic. Sauté until tender but not browned, 5 to 8 minutes. Add the tomatoes and reduce the heat. Season with salt, sugar and black pepper and stir with a wooden spoon. Add the basil stems and reduce to a simmer. Cook, covered, for 15 to 20 minutes. Remove from the heat.
Chimichurri:
- In a large metal bowl, mix the olive oil, parsley, vinegar, crushed red pepper, lemon juice, oregano, white pepper and salt. Stir and let cool overnight in the fridge.
