6 Serves
480 Mins
In a large mixing bowl, combine lard, warm water, and salt. Gradually add all-purpose flour and dried oregano, kneading by hand or with a stand mixer for five minutes until a smooth dough forms. Cover and let rest for at least 30 minutes or refrigerate overnight.
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MexicanVitamin E
7 mg / 15 mgVitamin K
30 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
132 µg / 400 µgCalcium
186 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
94 mg / 420 mgPhosphorus
395 mg / 1,250 mgPotassium
1008 mg / 4,700 mgSodium
400 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
74 µg / 55 µgFiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
12 g / 20 gCholesterol
352 mg / 300 mgCaffeine
0 mgNet Carbs
64 gAlcohol
0 g
Blanch whole tomatoes in boiling water for 30 seconds, then transfer to an ice bath, peel, and dice. Using a garlic press, mince the garlic and dice the onions. Sauté garlic and onions in olive oil in a skillet until translucent, then remove and set aside.
In the same skillet, brown the minced meat over high heat. Return the onions and garlic to the pan, add the diced tomatoes, herbs, salt, and pepper. Simmer for 10 minutes, then stir in chopped hard-boiled eggs.
Roll out the dough on a floured surface and cut into 12-15cm circles. Place 2-4 teaspoons of filling in the center, brush edges with water, fold into half-moons, and seal firmly with a fork.
Preheat oven to 200°C. Arrange empanadas on a parchment-lined baking sheet, brush with egg wash, and bake for 25 minutes until golden brown. Serve warm with chimichurri sauce.
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Egyptian