Beef Empanadas

Instructions

1- For the dough place lard, warm water and salt in a large kneading bowl and stir.

2- Add flour and oregano and either knead five miutes by hand or with the kneading function of your machine.

3- Let rest covered for at least half an hour or overnight in the fridge.

4- 2 For the filling place tomatoes for about 30 seconds in boiling water, then cool with cold water and peel of skin and cut into cubes.

5- Press garlic through garlic press, cut onions into cubes.

6- Simmer garlic and onions in some olive oil until translucent.

7- Take out onions and garlic and brown the meat at high heat from all sides.

8- Season with all herbs and add the onions, garlic and tomatoes.

9- Let simmer for a few minutes, add salt, pepper and additional spices to taste.

10- You can prepare the meat the night before, chill in fridge if doing so.

11- Boil eggs and also cut into cubes and mix with prepared meat.

12- 3 Cut dough into half and roll out one half thinnly on floured surface.

13- Cut out circles about 12-15cm in diameter.

14- Mine have a diameter of 12.

15- 5 cm.

16- Place about 2-4 teaspoons of filling on one circle, put a bit of water all around the edges and fold over the other half so that you get half moons.

17- Be sure to seal the edges with a fork.

18- Repeat until you have no dough and filling left.

19- 4 Meanwhile preheat oven to 200 degrees Celsius.

20- Brush empanadas with egg wash and bake about 8 empanadas on a baking sheet lined with parchment paper for about 25min or until golden.

21- Serve warm with chimichurri sauce.