Beef and Smoked Paprika Empanadas

A golden, crumbly crust that cracks under the tooth, releasing a juicy beef filling. Melted onions and peppers provide sweetness, while smoked paprika adds a deep, smoky character.

• Prep time: 40 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 1107
• Protein: 41 g
• Carbs: 110 g
• Fat: 53 g

Ingredients

• 500 g Wheat flour ( sifted )
• 100 g Lard ( cold, diced )
• 200 ml Mineral water ( lukewarm )
• 1 tsp Gray sea salt
• 400 g Ground beef 15% fat ( fresh )
• 2 piece Onion ( finely chopped )
• 1 piece Red bell pepper ( finely diced )
• 2 tbsp Extra virgin olive oil
• 1 tbsp Smoked paprika
• 1 tsp Cumin ground
• 50 g Green olive optional ( chopped )
• 30 g Raisin optional ( rehydrated )
• 1 piece Egg ( beaten for egg wash )

Instructions

1. Prepare the dough

   In a mixing bowl, combine flour and salt. Add the lard cut into small pieces and rub with your fingertips until it reaches a coarse sand texture. Gradually pour in the mineral water and knead just enough to bind the dough. Form a ball, wrap, and chill for 30 minutes.

2. Cook the filling

   Sauté the finely diced onions and red pepper in olive oil until translucent. Add the ground beef, increase the heat to sear and brown the meat. Sprinkle with smoked paprika and cumin. Season with salt and pepper, then stir in the chopped olives and raisins. Let cool completely.

3. Shape the empanadas

   Roll out the dough to 3 mm thickness. Cut out 12 cm diameter circles. Place a generous spoonful of filling in the center. Moisten the edges with water, fold into a half-moon, and crimp the edges with a fork or by pinching the dough to seal tightly.

4. Glaze and bake

   Preheat the oven to 200°C. Arrange the empanadas on a tray. Beat the egg and brush the surface. Bake for 20 to 25 minutes: the pastry should be golden and firm to the touch, ensuring a perfect crunch.

Chef's tips

• Do not overwork the dough, or it will become elastic and shrink during baking.
• The filling must be completely cold before assembling, otherwise it will soak the dough and cause the empanadas to burst.

Storage

Store in the fridge in an airtight container for 3 days. Reheat in a 180°C oven to restore the crunch.