I was watching those cutest kids in the world on MasterChef Júnior when Paola Carosella made famous empanadas which are sold in her cafe. Of course I went looking for lard to buy and make too. I just didn’t go at the same time because it was almost midnight hahahaha.
I found the recipe massa I tested it and it really is delicious. Now it is necessary to make an addendum. We are used to that kind of esfiha dough, which is soft and fluffy, and empanada dough is thin and crunchy, okay?
The original recipe calls for 115g of lard, but I made it with 80g and it worked (because I’m reducing fat as much as possible). If you can’t find lard, use the 115g of butter.
Dough ingredients:
500g wheat flour
80g lard
1 cup of water
10g refined salt
Heat the water until it is very hot (no need to boil), add the lard and stir until it melts, wait for it to cool to room temperature before proceeding.
In a large container, place the flour and salt and add the water and lard mixture and stir until combined. If the dough is not smooth after using all the liquid, you can add a little water at room temperature. Wrap the dough in plastic wrap and leave it in the fridge for at least half an hour. The longer it stays in the fridge, the crispier it gets, but it can’t last longer than 24 hours.
The filling can be whatever you want, I sautéed ground meat the way I like it. It is important to use a lot of onion so the filling is very moist. I only used one onion, but it was huge!
Filling Ingredients:
1 large chopped onion
2 cloves of garlic, chopped
500g of ground beef
3 tablespoons chopped red pepper
1 tablespoon of tomato paste
1 tablespoon smoked paprika
2 tablespoons of soy sauce
6 pitted olives, chopped
Salt and black pepper to taste
Just sauté all the ingredients in a little olive oil in order from top to bottom. I didn’t add parsley because I forgot to buy it, but I would have added it.
Wait for the filling to cool before assembling the empanadas.
Brush a mixture made with 1 egg yolk + 2 tablespoons of milk and bake in a preheated oven at 220ºC until they are well browned on top.
PERFORMANCE: It will depend on how thin you roll out the dough, but in this smaller size, like the ones I made, it will yield 35 to 40 units.
To see the assembly of the empanadas and this little border called “repulgue” press play:
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