Beef Empanadas

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1For the dough put the lard, warm water and salt in a large kneading bowl and stir. Add flour and oregano and either knead five miutes by hand or with the kneading function of your machine.
2. 2Let rest covered for at least half an hour or overnight in the fridge.
3. 3For the filling lay the tomatoes for about 30 seconds in boiling water, then cool with cold water and peel of skin and cut into cubes. Press garlic through garlic press, cut onions into cubes.
4. 4SimmerSimmer garlic and onions in some olive oil until translucent. Take out onions and garlic and brown the meat at high heat from all sides. Season with all herbs and add the onions, garlic and tomatoes.
5. 5Let leave to simmer for a few minutes, add salt, pepper and additional spices to taste. You can prepare the meat the night before, chill in fridge if doing so.
6. 6Boil eggs and also cut into cubes and mix with prepared meat.
7. 7Cut dough into half and roll out one half thinnly on floured surface. Cut out circles about 12-15cm in diameter. Mine have a diameter of 12.5 cm.
8. 8Put the 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. Be sure to seal the edges with a fork.
9. 9Repeat until you have no dough and filling left.
10. 10ServeWhile that cooks, heat the oven to 200°C / 400°Fdegrees Celsius. Brush empanadas with egg wash and bake about 8 empanadas on a baking sheet lined with parchment paper for about 25min or until golden. Serve warm with chimichurri sauce.