Empanadas Salteñas de Carne

Ingredients

• 700 g beef top round or chuck, in one piece
• 150 g beef fat (grasa de pella) or lard, for the filling
• 500 g onions
• 4 spring onions
• 2 tbsp sweet paprika (pimentón dulce)
• 1 tbsp ají molido or mild red pepper flakes
• 2 tsp ground cumin
• 350 g potatoes
• 3 eggs, for hard-boiling
• 250 ml beef stock
• 600 g plain flour
• 150 g beef fat or lard, melted, for the dough
• 250 ml hot water
• 2 tsp fine salt, for the dough
• 1 tsp salt, for the filling

Before you cook

• Cut the beef into 1 cm cubes with a sharp knife rather than mincing it
• Peel and finely chop the onions
• Trim and thinly slice the spring onions, green parts included
• Peel the potatoes and cut them into 1 cm cubes
• Hard-boil the 3 eggs, cool them, peel and chop them roughly
• Measure the paprika, ají molido and cumin into a small bowl together

Steps

1. Bring a large pot of salted water to the boil and drop in the diced beef for 1 minute, just until the outside turns pale grey.
2. Lift the beef out with a slotted spoon and set it aside, leaving the water in the pot.
3. Boil the diced potato in that same water for 5 minutes, until barely tender at the edge of a knife, then drain it.
4. Melt 150 g of beef fat in a wide pan over medium heat.
5. Add the chopped onion and a teaspoon of salt, then cook for 12 minutes, stirring often, until soft and sweet with no colour.
6. Pull the pan off the heat and stir in the paprika, ají molido and cumin so the spices bloom in the hot fat without scorching.
7. Return the pan to low heat, add the beef and the beef stock, and simmer for 3 minutes.
8. Stir in the drained potato and the sliced spring onion, then taste and correct the salt.
9. Spread the filling in a shallow tray, let it cool, then refrigerate it for at least 4 hours until the fat has set firm.
10. Put the flour and 2 teaspoons of salt in a large bowl and pour in the 150 g of melted fat.
11. Add the hot water and stir with a wooden spoon until a shaggy dough comes together.
12. Knead for 5 minutes until smooth and elastic, then cover the dough and rest it for 30 minutes.
13. Heat the oven as high as it goes, at least 240°C, with a heavy baking tray inside.
14. Roll the dough out thin, about 2 mm, and cut 24 discs of roughly 12 cm.
15. Spoon a heaped tablespoon of the cold filling onto each disc and add a little chopped egg.
16. Brush the rim with water, fold the disc into a half moon and press the edge firmly closed.
17. Twist the sealed edge into a rope pleat, folding a small corner over itself again and again from one end to the other.
18. Lay the empanadas on the hot tray and bake for 10 to 12 minutes, until the dough blisters and browns in patches.
19. Serve them immediately, holding each one upright at the first bite so the juice stays inside.