Beef pasties

Name: Beef pasties
Cuisine: Argentine
Ingredients: 5 ml/1 tsp ground cumin; 5 ml/1 tsp dried chilli flakes; 4 hard-boiled eggs, roughly chopped; 115 g/4 oz/1 cup pitted green olives, chopped; 6 spring onions (scallions), thinly sliced; 2 garlic cloves, chopped; 500 g/1¼ lb lean beef, cut into 1cm/½in cubes; 15 ml/1 tbsp ground paprika; salt; 30 ml/2 tbsp lard; 1 egg, lightly beaten, to brush; 6 spring onions (scallions), thinly sliced; 1 onion, finely chopped; 50 g/2 oz/¼ cup lard or white vegetable fat (shortening); 50 g/2 oz/¼ cup lard or white vegetable fat (shortening); 500 g/1¼ lb/4½ cups plain (all-purpose) flour; 250 ml/8 fl oz/1 cup warm water

Empanadas

Preparation info

Makes
12

Difficulty
Easy

Appears in

The Food and Cooking of Argentina

By Cesar Bartolini

Published 2014

About

Popular party fare, these are always served at festivals such as Revolution Day on 25th May. Although readily available from many bakeries and take-aways, they are often home-made with a lard or beef dripping dough. Traditionally deep-fried, they may be oven-baked for a healthier option.

Ingredients

For the dough

50 g/2 oz/¼ cup lard or white vegetable fat (shortening)

Americas
Argentina
Pie
Revolution Day
May

Method

Cut the lard into small cubes, add to the water and leave until melted. Sift the flour and a pinch of salt into a bowl, make a hollow in the middle and add the lard and water. Mix together to make a smooth dough. Wrap in plastic wrap and leave at room temperature for at least an hour.