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.
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.
