Beef Empanadas
Beef Empanadas is a Uruguayan classic for good reason — lard does most of the work, and the method is rewarding enough for a weeknight. Most of the time is hands-off while the oven does its thing, which makes it an easy one to fit around other dishes. Read through the tips before you start — a couple of small details go a long way with this one.
- Level Hard
Ingredients
- 60 g Lard
- 340 g Water
- 1 tsp Salt
- 600 g All purpose flour
- 3 Tomato
- 1 clove Garlic
- 1 large Sliced Red Onions
- Chopped Spring Onions
- 750 g Sirloin steak
- 1 tbsp Dried Oregano
- 1 tsp Paprika
- 1 tsp Red Pepper Flakes
- 1 tsp Parsley
- Salt
- To taste Pepper
- 3 Egg
- Splash Egg Wash
- Drizzle Chimichurri sauce
Method
- For the dough place lard, warm water and salt in a large kneading bowl and stir. Add flour and oregano and either knead five miutes by hand or with the kneading function of your machine. Let rest covered for at least half an hour or overnight in the fridge.
- For the filling place tomatoes for about 30 seconds in boiling water, then cool with cold water and peel of skin and cut into cubes. Press garlic through garlic press, cut onions into cubes. Simmer garlic and onions in some olive oil until translucent. Take out onions and garlic and brown the meat at high heat from all sides. Season with all herbs and add the onions, garlic and tomatoes. Let simmer for a few minutes, add salt, pepper and additional spices to taste. You can prepare the meat the night before, chill in fridge if doing so. Boil eggs and also cut into cubes and mix with prepared meat.
- Cut dough into half and roll out one half thinnly on floured surface. Cut out circles about 12-15cm in diameter. Mine have a diameter of 12.5 cm. Place about 2-4 teaspoons of filling on one circle, put a bit of water all around the edges and fold over the other half so that you get half moons. Be sure to seal the edges with a fork. Repeat until you have no dough and filling left.
- Meanwhile preheat oven to 200 degrees Celsius. Brush empanadas with egg wash and bake about 8 empanadas on a baking sheet lined with parchment paper for about 25min or until golden. Serve warm with chimichurri sauce.
Tips for the best Beef Empanadas
- For a milder version, remove the chilli seeds; for more heat, add them at the start so the oil picks it up.
- Let the egg come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Read the whole method before you start and measure out the 18 ingredients first — it keeps the pace relaxed once the heat is on.
Variations
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
- Fusion twist: keep the method but swap the spices for your own favourites — the Uruguayan base takes well to it.
Serving ideas
Finish with fresh herbs and serve family-style in the middle of the table.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
Is this Beef Empanadas recipe hard to make?
It is rated hard: 18 ingredients and 4 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for lard?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Beef Empanadas ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Recipe data via TheMealDB — source
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