Uruguayan Beef Empanadas

Ingredients

• For the pastry: For the pastry:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (56g) lard, cold and cubed 1/4 cup (56g) lard, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• For the filling: For the filling:
• 1 lb (450g) ground beef 1 lb (450g) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• 1/4 cup (60ml) beef broth 1/4 cup (60ml) beef broth
• 1 hard-boiled egg, chopped 1 hard-boiled egg, chopped
• 10 pitted green olives, chopped 10 pitted green olives, chopped

Nutrition

• Calories: 280 kcal / 1172 KJ
• Fat: 18g (7g saturated)
• Carbohydrates: 18g (1g sugar)
• Protein: 12g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the pastry. Add the cold butter and lard. Using your fingertips or a pastry cutter, cut the fats into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. 3.
   In a skillet, cook the ground beef over medium heat until browned. Add the chopped onion and minced garlic, and cook until the onion is translucent.
4. 4.
   Stir in the ground cumin, paprika, dried oregano, salt, and pepper. Cook for another minute to allow the spices to release their flavors.
5. 5.
   Pour in the beef broth and simmer for 10 minutes, or until the liquid has evaporated. Remove from heat and let the filling cool.
6. 6.
   Preheat the oven to 375°F (190°C).
7. 7.
   On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch (3mm). Using a round cutter or a glass, cut out circles of dough.
8. 8.
   Place a spoonful of the cooled beef filling in the center of each dough circle. Top with a sprinkle of chopped hard-boiled egg and chopped green olives.
9. 9.
   Fold the dough over the filling to form a half-moon shape. Press the edges together to seal and crimp with a fork.
10. 10.
    Place the empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden brown.
11. 11.
    Serve warm and enjoy!

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option. If desired, you can also use ground pork or a combination of beef and pork for added flavor.
• Green olives — Use pitted green olives for convenience. If you prefer a stronger olive flavor, you can use Spanish olives or substitute with black olives.

Tips & Tricks

• For a shortcut, you can use store-bought empanada dough instead of making the pastry from scratch.
• To make the empanadas extra crispy, brush the pastry with an egg wash before baking.
• Serve the empanadas with chimichurri sauce or salsa for added flavor.
• These empanadas can be frozen before baking. Simply assemble them, place on a baking sheet, and freeze until firm. Once frozen, transfer to a freezer bag and store for up to 3 months. Bake from frozen, adding a few extra minutes to the cooking time.
• Experiment with different fillings such as cheese, spinach, or mushrooms to create your own variations.

Serving advice

Serve the Uruguayan Beef Empanadas warm as an appetizer or main course. They pair well with a fresh green salad or a side of rice and beans.

Presentation advice

Arrange the empanadas on a platter, garnished with fresh parsley or cilantro for a pop of color. Serve with small bowls of chimichurri sauce or salsa on the side for dipping.