Empanadas Argentina

Summary

Ingredients

• 750 g flour
• 250 g lard
• broth
• 1 teaspoon salt
• 500 g minced beef
• 4 onion (s)
• 4 tablespoon lard
• 1 tablespoon paprika powder, sweet
• 1 teaspoon salt
• oregano
• 1 tablespoon flour
• 0.5 ½ cup raisins
• Broth, a ladle
• 3 egg (s), hard-boiled
• Egg (s), including the yolk
• Boiling oil

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Instructions

1. The preparation time could also be longer than the specified 1 hour 30 minutes. But practiced hands can do it in time.
2. Dough:
3. Put the lard, flour, and salt in a bowl. Add the broth by scoop and knead until a firm, non-fragile mass forms. This can then be rolled out later and cut into slices with a diameter of 14 cm.
4. Filling:
5. Heat the lard in a pan. Add the minced meat and fry. Mix in the sweet peppers and onions. When the onions take on color, add a ladle of broth, salt, oregano, and flour. Mix well and bring to the boil. To let it cool down. Add the raisins and chopped eggs.
6. Completion:
7. Put the filling on each slice, if possible not centered. Brush the edge with egg yolk. Close the empanadas by folding them over. Fold the seam over a corner piece by piece (I just can`t explain it better!). Brush the empanadas with egg yolk and simmer in oil.
8. Alternative filling:
9. Grate cheese, dice ham, mix and use as a filling.
10. Instead of raisins, add chopped olives to the filling.
11. Tuna fillings also fit.