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Prep Time: 20 Minutes Cook Time: 65 Minutes |
Ready In: 85 Minutes Servings: 5 |
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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 |
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.
3. Dough:
4. 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
5. Cut the dough into balls the same size as a ping pong ball and let it sit 15 minutes.
6. Preheat the oven to 500 degrees F.
7. Roll each piece of dough to about 6 inches. They should only be about 3/4 inches thick. Let them rest another 10 minutes.
8. 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.
9. Put empanadas on a baking pan and bake for just 4 minutes on each side. Serve immediately.
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