Beef and Smoked Paprika Empanadas
Ingredients
- 500 gWheat flour (sifted)
- 100 gLard (cold, diced)
- 200 mlMineral water (lukewarm)
- 1 tspGray sea salt
- 400 gGround beef 15% fat (fresh)
- 2 pcOnion (finely chopped)
- 1 pcRed bell pepper (finely diced)
- 2 tbspExtra virgin olive oil
- 1 tbspSmoked paprika
- 1 tspCumin ground
- 50 gGreen olive (chopped)
- 30 gRaisin (rehydrated)
- 1 pcEgg (beaten for egg wash)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in the fridge in an airtight container for 3 days. Reheat in a 180°C oven to restore the crunch.
