Empanadas de picadillo – beef, potato and carrot empanadas

Ingredients for 4 portions

• 400 gPlain flour
• 1 tspBaking powder
• to tasteSalt
• 100 gLard
• ≈ 160 mlWater, warm
• 1 tbspRapeseed oil
• ½Yellow onion, finely chopped
• 2 clovesGarlic, finely chopped
• 500 gBeef mince
• 2Tomatoes, finely chopped
• 2Potatoes, peeled, in small dice
• 1Carrot, peeled, in small dice
• to tasteBlack pepper
• 1Egg, beaten

On the side

• to tasteHot pepper sauce

Method

1. Heat the oil in a large frying pan over a medium heat and soften the onion and garlic for 2 minutes. Add the minced beef and fry for about 6 minutes, breaking it up with a spoon, until no longer pink.
2. Stir in the tomatoes, potato and carrot and season with salt and pepper.
3. Cover and cook over a low heat for 15 minutes, until the potato is tender and the filling almost dry. Leave to cool.
4. Meanwhile, mix the flour with the baking powder and some salt. Rub in the lard with your fingertips until the mixture looks like breadcrumbs. Add the warm water a little at a time and knead for 3 minutes into a soft dough that doesn't stick.
5. Cover the dough and leave it to rest for 15 minutes.
6. Heat the oven to 190 °C. Divide the dough into 16 balls and roll each into a round about 12 cm across.
7. Put 2 tablespoons of filling on each round, fold into a half-moon and press the edges together with a fork. Place on a baking tray lined with baking paper.
8. Brush the empanadas with the beaten egg.
9. Bake in the middle of the oven for 20–25 minutes, until golden.
10. Serve the empanadas warm, with hot sauce to taste.

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