Title: Beef Empanadas Recipe - NYT Cooking
Headings: Beef Empanadas
Beef Empanadas
By David Tanis
Ingredients
For the dough
For the filling
Preparation
Tip

Content: Beef Empanadas Recipe - NYT Cooking
Beef Empanadas
By David Tanis
Yield 36 empanadas
Time 1 1/2 hours
Evan Sung for The New York Times
Many cultures have put a spin on the empanada. This recipe descends from the Argentine way of making these little meat pies. The Argentine empanada is small, just two or three delicious bites. The technique to master in this recipe is holding the open empanada with one hand and using the other hand to crimp the outer edge and for a decorative braid. The less dexterous among us should use a fork for this. Featured in: Empanadas, The Pies With A Passport . Learn: Basic Knife Skills
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Spanish, Beef, Dinner, Lunch, Main Course, Side Dish
Ingredients
For the dough
4 ounces lard or butter, plus more for brushing tops
1 ½ teaspoons fine sea salt
750 grams all-purpose flour, about 6 cups, more as needed
For the filling
1 pound beef chuck, in 1/8-inch dice (or very coarsely ground)
Salt and pepper
Lard or olive oil, or a combination, for sautéing
1 cup diced onion
2 ounces diced chorizo
½ pound potatoes, peeled and diced
4 garlic cloves, mashed to a paste
2 teaspoons chopped thyme
2 teaspoons chopped marjoram or 1 teaspoon oregano
1 tablespoon tomato paste
1 tablespoon pimentón dulce or paprika
Large pinch cayenne
Beef or chicken broth, as necessary, or use water
½ cup chopped scallions, white and green parts
¼ cup chopped pitted green olives
2 hard-cooked eggs, sliced
Preparation
Make the dough: Put 2 cups boiling water, 4 ounces lard and 1 1/2 teaspoons salt in large mixing bowl.