Recipe courtesy of Michelle Bernstein

Tucuman Empanadas

  • Level: Intermediate
  • Total: 2 hr 10 min
  • Prep: 20 min
  • Inactive: 45 min
  • Cook: 1 hr 5 min
  • Yield: 5 to 6 servings
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Ingredients

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

Dough:

3/4 cup lard

1 teaspoon kosher salt

1 teaspoon cold water

3 1/2 cups flour

Directions

  1. 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).
  2. Add the spices and season with salt and pepper. Transfer to a cool, large container and immediately refrigerate.

Dough:

  1. 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
  2. Cut the dough into balls the same size as a ping pong ball and let it sit 15 minutes.
  3. Preheat the oven to 500 degrees F.
  4. Roll each piece of dough to about 6 inches. They should only be about 3/4 inches thick. Let them rest another 10 minutes.
  5. 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.
  6. Put empanadas on a baking pan and bake for just 4 minutes on each side. Serve immediately.
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