Name: Homemade Argentine Empanadas
Total time: 1 h 15 min
Cuisine: South American
Ingredients: 500 g Wheat flour; 1 tsp Salt; 100 g Lard, melted; 200 ml Warm water; 1 tsp White vinegar or lemon juice; 1 tbsp Oil; 500 g Ground beef; 1 cup Onion, chopped; 1 Red bell pepper, chopped; 1/2 cup Green onions, chopped; 2 tsp Garlic, minced; 1 tsp Ground cumin; 1 tsp Paprika; 1/2 tsp Cayenne pepper; 1/2 tsp Black pepper; 1 tsp Salt; 3 Hard-boiled eggs, chopped; 1 Egg, beaten, for brushing

Method

6 steps. Tap one to mark it done.

Combine the wheat flour and salt inside a large bowl. Incorporate the melted lard, stirring the mixture until it resembles fine sand.
Pour in the warm water and white vinegar or lemon juice, working the mixture until a supple, smooth dough forms. Allow it to sit for 30 minutes, and then roll the dough flat to cut out thin circular discs.
Prepare the filling by heating the oil in a pan, then sautéing the onion, red bell pepper, and garlic. Stir in the ground beef, cooking the meat until it browns.
Incorporate the cumin, paprika, cayenne pepper, black pepper, and salt into the meat mixture. Toss in the green onions and hard-boiled eggs, mixing gently to combine.
Construct the empanadas by spooning some filling onto the middle of every dough round, folding the circles in half, and pressing the borders together firmly to shut.
Coat the tops of the pastries with the beaten egg, then transfer them to an oven preheated to 200°C (392°F) to bake for 20-25 minutes, removing them once they turn golden brown.