Jugosas Empanadas Criollas Argentinas (Juicy Argentine Creole Empanadas)

Ingredients

• •Dough:
• •1 kilogram or 2 pounds of white flour
• •1 egg
• •Salt
• •Water
• •½ pound of "grasa de pella, a liquid fat obtained by melting in a skillet pieces of veal fat.
• •Filling:
• •2 pounds of veal beef, tenderloin in preference, in 5-millimeter slices
• •With a sharp knife cut it in small cubes 5-millimeters wide.
• •2 large onions minced well chopped.
• •2 tablespoons of paprika
• •1 tablespoon of dried crushed red pepper(flakes)
• •2 cups filled of "grasa de pella", salt

Directions

1. 1Combine flour and salt in a bowl.
2. 2Pour in the tepid liquid "grasa de pella", the entire egg and water until reasonably well combined.
3. 3Turn out on a floured surface and knead until smooth.
4. 4Leave 15 minutes to rest covered with a moistened cloth.
5. 5Roll on the dough with a knead-stick stretching until 3 millimeters thick.
6. 6Cut circles approximately 5 inches in diameter.
7. 7Heat the two large cups of "grasa de pella" in a saucepan until liquid.
8. 8Sautee in it the chopped onion until soft but not brown.
9. 9Retire from heat and add the chopped meat, paprika, crushed red pepper and salt to taste.
10. 10Turn for mixing very well.
11. 11Let the filling become cold and then refrigerate until it solidifies.
12. 12This is the secret for juicy empanadas.
13. 13Final setup:Place a portion of filling in the center of each circle of dough and add a green olive without core.
14. 14Lightly brush the edges with water and fold the dough over the filling.
15. 15Crimp the edges securely by pressing them with a fork or make overlapping small folds along the line of union of the edges as a sort of seam. Make sure it remains securely closed.
16. 16To bake:Preheat the oven to 375 degrees Fahrenheit. Arrange the empanadas on a buttered cookie sheet. Brush the tops lightly with egg yolk or butter and bake until light brown.(approximately15 minutes)
17. 17To sautee: Heat enough oil to cover the empanadas in a saucepan over high heat.
18. 18When very hot, sink the empanadas until light brown. (approximately 5 minutes)
19. 19Verify the temperature of oil. It must be very hot.
20. 20Throw a small piece of bread into the pan to check it.
21. 21The bread will be surrounded by bubbles when oil is ready.
22. 22In both ways of cooking wait 15 minutes before eating.
23. 23The filling has a high thermal inertia and burning your tongue will not help to enjoy this delicious typical argentine meal.