dinner · everyday
Empanadas tucumanas (knife-cut beef)
Northern Argentine baked empanadas with hand-cut beef, onion, cumin, scallion and egg in a lard pastry.
- Time
- 120min
- Steps
- 5
Ingredients
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Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Mix dough ingredients, knead smooth and rest 30 minutes.
-
2
Cook onions in lard until soft, add paprika, cumin and chili; off the heat, stir in raw beef and scallions; season and chill.
-
3
Roll dough thin and cut 10–13 cm rounds.
-
4
Fill with beef and egg, fold and crimp with the repulgue twist; brush with egg.
-
5
Bake at 230°C (450°F) until golden and the filling reaches 71°C (160°F), 12–15 minutes.
