- 1/2 cup lard
- 1 1/2 cups white onions, chopped fine
- 2 pounds rump steak, diced into small pieces
- 1 cup green onions, chopped
- 1 teaspoon cumin, ground
- 1 teaspoon paprika
- 1 teaspoon crushed red pepper
- Salt and pepper
For the Filling: Melt the lard in a large skillet on medium heat. Add the white onions and cook until translucent. Add the meat and the green onions. Allow to cook over medium heat for about 5 to 8 minutes or until cooked (but not overcooked).
Add the spices and season with salt and pepper. Transfer to a cool, large container and immediately refrigerate.
- 3/4 cup lard
- 1 teaspoon kosher salt
- 1 teaspoon cold water
- 3 1/2 cups flour
For the Dough: Melt the lard on very low heat in a saucepan. Mix the salt and water together. Form a hole in the flour, and pour in the fat. Mix the ingredients adding the salted water slowly. Add the water just until it forms a dough. Let the dough rest for 20 minutes covered with a cloth
Cut the dough into balls the same size as a ping pong ball and let it sit 15 minutes.
Preheat the oven to 500 degrees F.
Roll each piece of dough to about 6 inches. They should only be about 3/4 inches thick. Let them rest another 10 minutes.
Fill each empanada shell with about 2 tablespoons of chilled filling, directly in the center. Wet your finger with a little water and run it around the dough, around the filling. Close the shell and use your fingers to seal the dough together.
Put empanadas on a baking pan and bake for just 4 minutes on each side. Serve immediately.