Want to learn how to make something new to serve on Thanksgiving? Here is a recipe for how to make delicious empanadas!
4 ounces butter
1 ½ teaspoon fine sea salt
750 grams of flour
1 pound of ground beef
Salt and pepper
1 cup diced onion
½ pound potatoes, peeled and diced
4 garlic cloves, mashed to a paste
2 teaspoons chopped thyme
1 teaspoon oregano
1 tablespoon tomato paste
½ cup chopped scallions, white and green parts
¼ cup chopped, pitted green olives
2 hard-cooked eggs, sliced
Make the Dough:
Put 2 cups of boiling water, 4 ounces of lard, and 1 ½ teaspoons of salt in a large mixing bowl.
Stir to melt lard and dissolve salt.
Cool to room temperature.
Gradually stir in flour until dough comes together. Knead for a minute or two on a floured board until firm and smooth.
Make the Filling:
Season chopped beef with salt and pepper. Set aside for 10 minutes.
Melt 3 tablespoons of butter skillet over medium-high heat.
Add beef and fry until nicely brown, stirring throughout to keep pieces separate.
Turn heat down to medium and add onion. Keep turning the mixture until the onion is softened and browned.
Add potatoes, garlic, thyme, and oregano. Stir well to incorporate.
Stir in tomato paste, pimetón, and cayenne. Then add a cup of broth or water.
Turn heat to simmer, stirring well to incorporate any caramelized bits.
Cook for about 10 more minutes until both meat and potatoes are tender and the sauce just coats them.
Stir in scallions and cool to room temperature. Cover and refrigerate until ready to use.
Put it Together:
Divide chilled dough into 1-ounce pieces and form into 2-inch diameter balls. Roll each piece into a 4 ½-inch circle.
Lay circles on a baking sheet lightly dusted with flour.
Moisten the outer edge of each round with water.
Put about 2 tablespoons filling in the center of each round, adding a little chopped green olive and some hard-cooked egg to each.
Wrap dough around filling to form empanada, pressing edges together. Fold edge back and finish by pinching little pleats or crimping with a fork.
Heat oven to 375 degrees. Place empanadas on a parchment-lined or oiled baking sheet, about 1 inch apart.
Brush tops lightly with lard or butter and bake on the top shelf of the oven until golden for 10 to 15 minutes.
Serve warm. Enjoy your empanadas!