Empanadas Criollas Uruguayas
For the Filling:
500g Beef, diced
1/2 Onion, diced
1 Bell Pepper, diced
6 Green Olives, minced
1/4 Bunch Parsley, chopped
2 Hard Boiled Eggs, diced
For the Wrappers:
500g All Purpose Flour
1tsp Baking Powder
25g Rendered Tallow, Lard, or Vegetable Oil
Add 40ml of oil to a frying pan or skillet over medium high heat.
Dice half an onion and sweat until translucent.
Add 500g of diced beef chuck to the pan, and brown the surface on all sides.
Dice a bell pepper, mince 6 green olives, and dice 2 hard boiled eggs, and add them to the pan.
Season with salt, freshly ground black pepper, chili powder, paprika, and oregano.
Stir and finish with a quarter of a bunch of chopped parsley.
Transfer to a bowl and allow to cool fully.
In a mixing bowl, combine 500g all purpose flour, 2tsp salt, and 1tsp baking powder.
Add 25g rendered beef tallow, lard, or vegetable oil.
Slowly stir in water until a dough starts to form.
Knead until all the flour is incorporated, adding a little more water if necessary.
once the dough reaches a smooth dense consistency, form it into a ball, cover and let rest for 30min.
Roll out the dough into a 4mm thick sheet.
Using a bowl, cut 10-15mm rounds from the sheet.
Place 2 spoonfuls of the filling in the middle of a round, and run a dampened finger around the perimeter.
Fold in half to close the empanada, then using a folding pleat, seal the edges. Alternatively you can seal with a fork.
Stab a few steam vents on one side and transfer to a baking sheet.
Bake at 180C for 20-25min or until golden brown.
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