Ingredients

• 60g lard
• 340g warm water
• 1 tsp salt
• 600g all purpose flour
• 3 tomatoes
• 1 clove garlic
• 1 large red onion
• 1 bunch spring onions
• 750g sirloin steak
• 1 tbsp dried oregano
• 1 tsp paprika
• 1 tsp red pepper flakes
• 1 tsp parsley
• to taste salt and pepper
• 3 eggs
• a splash egg wash
• to serve chimichurri sauce

Equipment

• Large mixing bowl or stand mixer
• Rolling pin
• Round cutter or bowl (12 to 15cm)
• Large skillet
• Baking sheet
• Parchment paper

Instructions

1. Make the dough: combine the lard, warm water, and 1 teaspoon salt in a large bowl and stir until the lard softens into the water. Add the flour and oregano, then knead for about 5 minutes by hand or with a stand mixer until you have a smooth, springy dough that pulls cleanly from the sides.
2. Cover the dough and let it rest at least 30 minutes at room temperature, or refrigerate overnight, so the gluten relaxes and rolls out easily without snapping back.
3. Peel the tomatoes: drop them in boiling water for about 30 seconds, then transfer to cold water so the skins slip off. Chop the flesh into small cubes and set aside.
4. Press the garlic and dice the red onion and spring onions. Soften them in a little olive oil over medium heat until translucent, about 5 minutes, so the filling tastes sweet rather than sharp, then scoop them out of the pan.
5. Turn the heat to high and brown the sirloin on all sides in the same pan, working in batches if needed so the meat sears rather than steams. Stir in the paprika, red pepper flakes, parsley, and the reserved oregano.
6. Return the onions and garlic to the pan, add the tomatoes, and simmer a few minutes until the mixture is juicy but not watery. Season with salt and pepper to taste, then cool completely (or chill overnight).
7. Hard boil the eggs, cool, peel, and chop into small cubes, then fold them through the cooled meat for little pockets of richness in every bite.
8. Cut the dough in half and roll one piece thin on a floured surface. Cut out circles about 12 to 15cm across, rerolling scraps as you go.
9. Spoon 2 to 4 teaspoons of filling onto each circle, brush water around the edge, and fold into a half moon. Press the seal firmly with a fork so the empanadas do not burst open while baking.
10. Heat the oven to 200C (400F). Line a baking sheet with parchment, arrange about 8 empanadas per tray, and brush the tops with egg wash for a glossy finish.
11. Bake 20 to 25 minutes until deep golden and crisp. Serve warm with plenty of chimichurri for dipping.