Empanadas Tucumanas

Experience the rich culinary tradition of Argentina with Empanadas Tucumanas. These savory pastries are filled with perfectly seasoned flank steak, onions, green onions, and hard-boiled eggs, all tucked inside a flaky pastry. They are a delightful treat either as an appetizer or a main course, and sure to impress at any gathering.

Ingredients

🥩 900g Matambre flank steak
🧅 1/2 Onion
🧂 2 tsp Salt
💧 1000ml Water
🧈 70g Butter
🧅 300g Onion, diced
🧂 1/2 tsp Salt
🥄 250cc Matambre Cooking Broth
🌶️ 3 tsp Sweet Paprika
🌿 1 1/2 tsp Cumin
🌶️ 1 tsp Crushed Red Pepper
🧅 5 Green Onions, chopped
🥚 2 Hard-boiled Eggs, chopped
🌾 500g All-Purpose Flour
🧂 7g Salt
🧈 75g Butter
💧 190cc Warm Water
🍋 Lemon, juiced

Instructions

1- Cook the Matambre:

In a large generic pot, bring water to a boil with added salt.
Add the matambre and half onion, cooking for about 50 minutes until tender.

2- Prepare the Matambre:

Remove the matambre from the broth, let cool, then remove excess fat.
Dice into small cubes.

3- Prepare the Filling Base:

Melt butter or beef fat in a large Ilko frying pan over medium heat.
Sauté the diced onion with a pinch of salt until translucent.

4- Combine Filling Ingredients:

Add diced matambre to the pan with onions.
Pour in the broth, sweet paprika, cumin, and crushed red pepper.

5- Simmer the Filling:

Cook for about 5 minutes until flavors meld and liquid reduces.

6- Cool the Filling:

Spread filling in a baking tray and cool completely in the refrigerator.

7- Finish the Filling:

Once cooled, mix in green onions and chopped eggs.

8- Prepare the Dough:

In a large mixing bowl, mix flour with salt.
Rub in butter until crumbles form, then gradually add warm water.
Knead into a smooth ball and let rest for 30 minutes.

9- Form Empanada Discs:

Divide dough, roll each piece into discs 10-12 cm in diameter.

10- Assemble the Empanadas:
- Place filling in each disc, fold into half-moons, and seal.

11- Create the Repulgue:
- Perform the traditional 13-fold crimping.

12- Bake the Empanadas:
- Place on a non-stick Ilko baking sheet, bake at 250 °C (482°F) until golden brown.

Prep Time: 60-90 minutes
Cook Time: 55 minutes
Total Time: 3-4 hours
Servings: Approximately 20 empanadas
Equipment: Chef's Knife (Ilko), Paring Knife (Ilko), Large Frying Pan (Ilko), Baking Sheet (Ilko), Pot (generic), Cutting Board (generic), Rolling Pin (generic), Large Mixing Bowl (generic)

Cooking Tips: