La Cabrera’s Beef Empanadas

My first empanada from La Cabrera was at a table outside on a warm Buenos Aires evening, and I didn’t ask what was in it until halfway through. The filling had been refrigerated overnight, which I only found out later when I started making them at home. That rest period is what gives the spiced beef a settled, rounded depth you can’t rush. La Cabrera is a Buenos Aires institution that locals line up for without embarrassment, and this recipe is why. Lard in the dough is not negotiable if you want the right flaky texture.

How to Make La Cabrera’s Beef Empanadas

The filling needs overnight rest

Cook the filling completely, season it, then refrigerate it for 24 hours before assembling. Warm filling steams the dough from the inside and makes it soggy. Cold filling keeps the pastry crisp during baking.

Knife-cut beef

The recipe calls for knife-cut cubes, not ground beef. This is intentional. Small hand-cut pieces of sirloin give the filling a meaty texture that ground beef doesn’t replicate. Take the extra five minutes to cut it properly.

Beef empanadas

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• Total Time: 90 minutes
• Yield: Makes 24 1x
• Diet: Omnivore, Gluten-Free

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Description

Savory beef filling seasoned with paprika and cumin, encased in a flaky homemade dough. Perfect for a casual get-together or a weekend lunch.

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Ingredients

Units USM Scale 1x2x3x

• 2 lbs (907 g) bread flour
• 1 pinch of salt
• 1 lbs (227 g) or 1 lbs (454 g) lard or rendered beef fat
• Warm water
• 2 oz (57 g) rendered beef fat
• 2 lbs (907 g) onion (diced)
• 2 lbs (907 g) beef (such as sirloin tip, knife cut into small cubes)
• Cumin and sweet or hot paprika
• 1 tbsp. sugar
• Oregano or an herb blend
• 1 leek (only the white part, sliced into rounds)
• 9 oz (227 g) spring onions (chopped)
• Salt and pepper
• Vegetable oil (such as sunflower, for frying)

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Instructions

1. For the filling:
2. Heat fat in a deep sauté pan and sauté onions over medium heat until translucent.
3. Add meat, cumin, paprika, sugar, salt, pepper, and oregano; cook for 30 minutes.
4. Stir in leeks and spring onions; cook for 2-3 minutes.
5. Remove from heat, adjust seasoning, cover, and cool completely before refrigerating for 24 hours.
6. For the dough:
7. Combine flour and salt; form a volcano on a clean, dry surface.
8. Add lard or beef fat to the center and incorporate into the flour, slowly adding water until dough is smooth.
9. Wrap the dough in plastic wrap and refrigerate for 3 hours.
10. Remove dough from the refrigerator and knead, rotating the dough four or five times.
11. Wrap the dough again and return to the refrigerator for 30 minutes.
12. On a floured surface, roll out the dough to a 4 mm (about ? inch) thickness.
13. Cut discs with an 8-cm (3-inch) pastry cutter.
14. Place a tablespoon of meat filling in the center of each disc, fold in half, and crimp the edges with a fork.
15. In a heavy pot, fry the empanadas in hot oil until the bottom sides are golden brown; turn and fry until the other sides are golden brown.
16. Remove with a slotted spoon and place on absorbent paper.
17. Serve hot.

Notes

• To ensure a richer flavor, brown the beef cubes before adding them to the sauté pan.
• For easier crimping, use a fork dipped in water to seal the empanada edges.
• Freeze uncooked empanadas on a baking sheet before transferring to a freezer bag for longer storage.

• Prep Time: 60 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Latin American

Nutrition

• Serving Size: 1 empanada
• Calories: 300
• Sugar: 3
• Sodium: 300
• Fat: 20
• Saturated Fat: 8
• Unsaturated Fat: 10
• Carbohydrates: 25
• Fiber: 2
• Protein: 15
• Cholesterol: 50

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