3 tablespoons beef dripping or cooking oil
500g ribeye, cut into small cubes
2 brown onions, chopped
3 garlic cloves, chopped
1 chilli, deseeded, chopped
3 tablespoons ground cumin
3 tablespoons smoked paprika
1 cup beef stock
½ cup freshly chopped parsley
500g plain flour
1 teaspoon, salt
100g beef dripping, warm
1.5l canola oil, for frying (optional)

These beautiful empanadas are very popular in Argentina. At Cucina they are served with chimichurri sauce (of course) and everybody loves them.

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1.To prepare the filling, heat the beef dripping or oil in a large pot over high heat then fry the beef until browned but not completely cooked through.
2.Transfer to a bowl leaving as much fat in the pan as possible.
3.Reduce heat to medium and fry the onion, garlic and chilli until tender; season with salt and black pepper.
4.Add the cumin and smoked paprika and fry, stirring, for 2-3 minutes.
5.Add the beef stock and reserved beef and fry for 6-8 minutes, or until the beef is tender and most of the liquid has evaporated.
6.Season to taste with salt and black pepper then transfer to a medium bowl, mix in the parsley, cover, and chill in the fridge.
7.To prepare the dough, put the flour and salt in the bowl of a stand mixer fitted with a hook.
8.Mix ½ cup lukewarm water and the beef dripping in a separate small bowl.
9.With the mixer at the slowest speed, gradually add the water and fat until all the ingredients come together.
10.Transfer to a bench and knead until the dough is nice and smooth (you may need extra flour).
11.Cover with plastic wrap and allow the dough to rest for 30 minutes.
12.Using a rolling pin, roll the dough until 3mm thick; cut out 15 discs with a 15cm-diameter round pastry cutter.
13.Flour the bench then add 2 tablespoons of filling to the middle of each pastry circle.
14.Brush water around half the outer edge of each, then fold over the filling and pinch the edges to seal.
15.To finish the empanada with a traditional look, you can pinch and twist all around the half disc or simply press the edges with a fork to seal.
16.Cook the empanadas in one of two ways: bake at 180°C on a lined oven tray, 3cm apart, for 25 minutes or until golden brown; or fry, in batches of 5, in a medium pot filled with the canola oil and heated to 175°C.

Recipes & food styling Pablo Tacchini / Photography Yanina Tacchini

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