Empanadas Mendocinas

Last week I went to a little shop in Old Town called La Cuisine. I was browsing and I found a cook book called Seven Fires by Francis Mallmann. I don't want to sound cheesy, but it made me feel like I was back in Argentina. It's a beautiful book.

The best part is that I finally found a recipe for empanada dough that I love. Which means... I am ready to do an empanada post!!! I've been waiting a long time for this people. Ready, set, go!

*You can find lard in the meat department of your grocery store. I know it sounds gross, but trust me.

Filling

Prepare a day in advance and refrigerate

3 T lard

1 lb lean ground beef

1 1/2 lb onions, chopped small

2 T paprika

1 T cumin

1 T salt

1 1/2 t sugar

1 1/2 T oregano

1 t white pepper

1 hard boiled egg

green pitted olives

In a large sauce pan melt lard, add meat and brown lightly. Add chopped onions and spices and mix well. Cook until onions are translucent. Place them in a flat pan. Let cool. Cover with plastic wrap and refrigerate.

Dough

2 cups water

1 1/2 T salt

3 1/2 T lard, cut into pieces

6 - 7 cups flour

Bring water and salt to a boil in a small saucepan over high heat. Add the lard and stir until it melts, then transfer to a large wide bowl. Allow to cool to room temperature.

Using your hand, gradually add 5 1/2 to 6 cups of the flour, about 1 cup at a time, until you can gather the dough into a ball. Sprinkle 1/2 cup flour on a work surface to prevent sticking and knead the dough, adding more flour until it will not absorb any more; you want a stiff, dry dough. Divide the dough in half, shape into disks, and wrap in plastic. Chill for at least 1 hour, or up to 24 hours.

Assemble Empanadas

Split the disks of dough in half. roll out to 1/16 of an inch think (you can use a pasta maker to roll it out if you have one). Cut circles 3-5 inches in diameter.

Set out a cup of water. Place about 2 T of filling in middle of a circle of dough. Top with a slice of hard boiled egg and a green olive. Brush just a little water on the edge of the dough and fold in half pressing with fingers to seal edges. With a fork press gently around edge to have a nice design. Place on a greased (I use vegetable oil) cookie sheet. Before putting in oven give them a egg wash. Bake at 400 until golden brown (the ones in my picture are too light). Serve in a bread basket with cloth napkins to keep them warm at the table.