Argentinian Empanadas

Ingredients

• 500 g all-purpose flourSubstitute: empanada discs
• 400 g ground beefSubstitute: shredded beef
• 3 large onions
• 80 g green olives
• 3 whole hard-boiled eggs
• 2 tsp cumin
• 1 tbsp sweet paprika
• 80 g lardSubstitute: butter

Instructions

1. 1

   Make dough: rub lard into flour with salt, add enough warm water to form a smooth dough. Rest 30 minutes.

2. 2

   Cook diced onions in oil until soft. Add beef, cumin, paprika, chili flakes, and salt. Cook until beef is browned.

3. 3

   Cool the filling completely — this is essential to prevent soggy empanadas.

4. 4

   Add chopped olives and diced hard-boiled eggs to the cooled filling.

5. 5

   Roll dough and cut 15cm circles. Place filling on one half, leaving a border.

6. 6

   Fold over and crimp the edge with the traditional repulgue twist.

7. 7

   Bake at 200C for 20 minutes until golden, or deep-fry at 180C for 4 minutes. Serve with chimichurri.