Name: Tucumán Style Beef Empanadas
Prep time: 35 min
Cook time: 1 h 10 min
Total time: 1 h 45 min
Cuisine: Argentine
Ingredients: 500 g of beef flank steak (matambre); Water to boil the matambre; 3 of onions, finely chopped; 1 of scallion, chopped; 3 tablespoons of beef fat or oil; 3 hard-boiled eggs, chopped; Sweet paprika, to taste; Crushed red pepper flakes, to taste; Cumin, to taste; Salt, to taste; 12 pieces of empanada dough discs; 1 of beaten egg, for brushing (optional)

Ingredients

Scale

500 g of beef flank steak (matambre)
Water to boil the matambre
3 of onions, finely chopped
1 of scallion, chopped
3 tablespoons of beef fat or oil
3 hard-boiled eggs, chopped
Sweet paprika, to taste
Crushed red pepper flakes, to taste
Cumin, to taste
Salt, to taste
12 pieces of empanada dough discs
1 of beaten egg, for brushing (optional)