A friend from Argentina brought these to one of our BBQ parties. They were a huge hit with everyone and have been a staple at every party ever since.
Pastry: Mix flour, baking powder and salt in a bowl. Add butter and lard and rub into the flour using your fingertips until the mixture has the texture of fine breadcrumbs. Add cold water (one tablespoon at a time), mixing in-between with a knife, until you have a soft dough. Now roll the dough into a ball, wrap in cling film and leave to rest in the fridge for about an hour.
Meat filling: Peel and chop the hard-boiled eggs and set to one side.
Heat the olive oil in a frying pan, add the onion and cook until softened. Add green pepper and minced beef and fry until the meat has browned. Now add the paprika and chilli powder. Remove the pan from the heat, add olives, cumin and chopped eggs and season to taste with salt and black pepper.
To finish the empanadas, remove the pastry from the fridge, and roll out to around 3mm thickness (like a pound coin). Cut circles, using a 10-14cm pastry cutter or use saucer as a guide.
Finally, put two teaspoons of the filling onto one half of each pastry circle and wet the edges of the pastry with a little water. Now fold the non-filled half of the pastry over the filled half, and crimp the edges together to seal or use a fork to mark the edges. Repeat with the remaining pastry circles.
Fry the empanadas in a large pan in batches until they have a golden colour. Add more oil in-between batches to prevent the empanadas from sticking to the pan. Sprinkle with a little caster sugar and serve warm.
If you prefer your empanadas a bit healthier, you can also bake them in the oven (with a bit of egg yolk on the pastry).
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.