UruguayanMain course
Beef Empanadas
These Uruguayan-style empanadas feature a rich, savory sirloin filling encased in a tender, lard-based dough. The filling combines browned sirloin with diced tomatoes, onions, garlic, and a mix of herbs, finished with hard-boiled eggs. While the dough benefits from a good rest, you can prepare the meat filling a day ahead to streamline the process. They bake up with a beautiful golden crust, ready to be served warm with a bright chimichurri sauce.
41 minServes 4
Method
7 steps · 41 min total
- 01
Prepare the Dough
Combine the lard, warm water, and salt in a large kneading bowl. Stir in the all-purpose flour and dried oregano. Knead the mixture for 5 minutes by hand or using a stand mixer with a dough hook. Cover the dough and let it rest for at least 30 minutes, or refrigerate it overnight. - 02
Prepare Tomatoes and Aromatics
Blanch the tomatoes in boiling water for about 30 seconds, then immediately transfer them to cold water. Peel, core, and dice the tomatoes. Mince the garlic clove and dice the red onions.
