Empanadas al Horno




For the filling:

For the dough:


For the filling:

In a large skillet, heat the oil over medium heat. Add the onion, garlic, spring onions and sweet paprika.

Cook stirring constantly until the onion paprika and garlic are soft and fragant.

Add the meat and brown thoroughly. Stir in the soy sauce, vinegar, sweet paprika powder, black pepper, oregano, cumin and salt.

Add the tomatoes, raisins and olives, cook until everything is cooked through.

Add the eggs, stir to combine and set aside.


For the Dough:

In a large bowl, combine the flour, salt and sugar.

Add the lard and butter, blend well.

Add the milk, little by little and continue mixing until getting a soft but not sticky dough.

Cover and set aside for an hour.


To assemble:

On a floured surface, roll out the dough. Cut out round discs (the size you prefer, I prefer them not too large).

Put about a full tablespoon of filling in the center of the dough circle fold  and seal the edges with your fingers.

Prepare and egg wash with one egg, 2 tbs milk and 1 tbs brown sugar.

Brush your empanadas and bake in a previously pre-heated oven at 180°C and bake for around 30 minutes or until the tops are golden brown.