Ingredients

• 1/4 cup (about 4 tablespoons) lard
• 1 1/2 cups warm water
• 1 teaspoon salt (for dough)
• about 5 cups all-purpose flour
• 1 tablespoon dried oregano
• 3 ripe tomatoes
• 1 clove garlic
• 1 large red onion
• 1 bunch scallions
• 1 1/2 pounds sirloin steak
• 1 teaspoon paprika
• 1 teaspoon red pepper flakes
• 1 teaspoon chopped fresh parsley
• to taste salt and pepper
• 3 eggs (for filling)
• 1 egg, beaten (for egg wash)
• as needed chimichurri sauce, for serving

Equipment

• Large mixing bowl or stand mixer
• Large skillet
• Rolling pin
• Round cutter or bowl (about 5 inches)
• Baking sheets
• Parchment paper
• Pastry brush

Instructions

1. Make the dough: In a large bowl, stir together the lard, warm water, and 1 teaspoon salt until the lard softens and breaks up. Add the flour and oregano, then knead by hand for about 5 minutes (or use the dough hook on a stand mixer) until you have a smooth, cohesive dough that is no longer sticky.
2. Cover the dough and let it rest at least 30 minutes at room temperature, or refrigerate it overnight. Resting relaxes the gluten so the dough rolls out easily without snapping back.
3. Peel the tomatoes: Drop them into boiling water for about 30 seconds, then transfer to cold water. The skins will slip right off. Chop the peeled tomatoes into small cubes and set aside.
4. Mince the garlic and finely dice the red onion and scallions. Warm a drizzle of olive oil in a large skillet over medium heat and cook the garlic and onions until soft and translucent, about 5 minutes, so the filling tastes sweet rather than sharp. Scoop them out and set aside.
5. Turn the heat to high and add the sirloin, cut into small pieces or coarsely chopped. Brown the meat well on all sides, about 5 to 7 minutes, for deep, savory flavor.
6. Stir in the oregano, paprika, red pepper flakes, and parsley, then return the onions and garlic to the pan and add the tomatoes. Simmer a few minutes until the mixture comes together and most of the liquid cooks off. Season generously with salt and pepper, then let the filling cool. (You can make it a day ahead and chill it.)
7. Hard-boil the 3 eggs, peel, and chop into small cubes. Fold them into the cooled beef filling.
8. Cut the dough in half. On a floured surface, roll one half thin and cut out circles about 5 inches across. Repeat with the second half, rerolling scraps.
9. Place 2 to 4 teaspoons of filling in the center of each circle. Brush water around the edge, fold into a half-moon, and press to seal, then crimp the edges firmly with a fork so they do not open in the oven.
10. Preheat the oven to 400 degrees F. Arrange the empanadas on parchment-lined baking sheets and brush the tops with beaten egg for a glossy, golden finish.
11. Bake about 25 minutes, until puffed and deep golden brown. Serve warm with plenty of chimichurri for dipping.