Argentinian Beef Empanadas

Empanada is a type of baked or fried turnover consisting of pastry and filling, common in Latin American. The name comes from the Spanish verb empanar, and literally translates as "enbreaded", that is, wrapped or coated in bread. After my trip to Patagonia where I had tried different type of empanada, I figured to give it a try. I found this recipe for Agentinian Beef Empanadas, and modified to use the wrapper from this recipe. 

Ingredients

【Wrapper】
Flour - 3 cups
Lard - 1/2 cup (used ghee)
Water - 2/3 cup, very warm
Salt - 1 ½ tsp
【Filling】
Ground beef - 2 lbs, 20% fat
Olive oil - 3 TBSP
Onion - 2 medium, chopped
Red bell peppers - 2 small, seeded, chopped
Ground cumin - 3 TBSP
Paprika - 2 TBSP
Dried oregano - 1 TBSP
Cayenne pepper - ¼ tsp
Low-sodium chicken stock or broth - 1½ cups
Sugar - 2 tsp
Raisins - ½ cup
Salt and pepper to taste

Steps

【Prepare the Filling】

1. Heat 2 Tbsp. oil in a large pot over high. Cook beef, breaking up with a spoon, until browned but not completely cooked through, 6–8 minutes. Transfer to a medium bowl with a slotted spoon, leaving as much fat in pan as possible.

2. Reduce heat to medium and cook onion, bell peppers, and remaining 1 Tbsp. oil, stirring, until tender but not browned, 6–8 minutes; season with salt and black pepper. Add cumin, paprika, oregano, and cayenne and cook, stirring, until fragrant, about 1 minute. Add chicken stock and reserved beef along with any accumulated juices to pot. Stir in sugar, 4 tsp. salt, and ¼ tsp. black pepper. Bring to a simmer and cook, stirring and scraping up any brown bits, until most of the liquid is evaporated, 15–20 minutes; taste and season with salt and black pepper, if needed. Stir in raisins. Transfer to a medium bowl, cover, and chill at least 3 hours.

【Prepare the wrapper】
1. Melt lard in a small saucepan over low heat. Immediately mix with salt and 2/3 cup very warm water.
2. Add lard mixture to flour and knead into a smooth dough. Refrigerate until cool, at least 30 minutes.

3. Roll out the dough and cut out disks.Keep refrigerated until ready to use.

【Assembly】

1. Preheat oven to 375°C. 

2. Let dough sit at room temperature 15 minutes to temper.

3. Place some filling in the center of each round. Brush water around half of outer edge of each round. Fold round over filling and pinch edges to seal. Using a fork, crimp edges.

4. Transfer empanada to a parchment-lined sheet tray, spacing 1" apart. Repeat with remaining rounds

5. Bake empanadas, rotating tray halfway through, until golden brown and slightly darker around the edges, 25–35 minutes.

Do Ahead: Filling can be made 3 days ahead. Keep chilled. Unbaked empanadas can be made 3 months ahead; freeze on sheet tray, then transfer to freezer bags and keep frozen.