INGREDIENTS:
For the dough:
500 g (17.6 oz / about 4 cups) all-purpose flour
50 g (1.8 oz / 3½ tbsp) melted beef fat
250 ml (8.5 fl oz / about 1 cup) warm water
1 tsp salt
For the filling:
1 kg (2.2 lb) beef brisket or chuck, finely hand-chopped
2 large onions, chopped
2 hard-boiled eggs, chopped
1 bunch green onions, chopped
100 g (3.5 oz) rendered beef fat
1 tsp paprika
1 tsp ground cumin
1 tsp crushed red pepper
Salt to taste
Optional: 1–2 boiled potatoes, cut into small cubes
HOW TO:
The dough:
Mix the flour and salt. Make a well in the center and add the melted beef fat and warm water. Knead for about 10 minutes, until smooth and elastic. Cover and let rest for 30 minutes.
Roll out the dough to about ⅛ inch (3 mm) thick and cut into 5 to 5½-inch (12–14 cm) circles.
The filling:
Boil the beef for about 1 hour. Let it cool completely, then cut it into very small cubes.
Melt the rendered beef fat in a large pot. Add the onions and cook until translucent.
Add the beef and cook over high heat for about 2 minutes. The filling should stay juicy, not dry.
Season with paprika, cumin, crushed red pepper, and salt. Add enough beef broth to just cover the meat and let it simmer until the liquid has mostly reduced.
Remove from the heat and let the filling cool completely. Using it while warm can make the dough tear.
Once cold, fold in the chopped hard-boiled eggs and green onions.
Tucumán tip: Many families refrigerate the filling overnight. The flavors deepen and the empanadas turn out even better.
Assembly:
Place about 1 heaping tablespoon of filling in the center of each dough round. Lightly moisten the edges with water and seal with a traditional Tucumán-style **repulgue**, ideally with 13 tight folds. The empanadas should look plump.
Cooking:
Bake at 425°F (220°C) for 12–15 minutes on a lightly greased baking sheet, until golden brown on the bottom.
Fry: As an alternative you can fry them in hot beef fat for 2–3 minutes per side until golden.
Serve hot, and eat them with your hands.