Beef Short Rib Empanadas
In his version of Chilean empanadas, chef Rodolfo Guzmán of Boragó replaces lean ground chuck with rich beef short ribs, which make each bite tender.
Beef Short Rib Empanadas
Exceedingly tender, rich short ribs make a 2-for-1 meal. Make the ribs one night for dinner, then use the leftovers for lunch empanadas the next day.
Yield: makes 2 dozen
Time: 4 hours
- 7 tbsp. pork lard or vegetable shortening (3 1/2 oz.)
- 1 1⁄2 tbsp. plus 2 tsp. kosher salt
- 6 cups all-purpose flour
- 12 oz. boneless beef short rib meat, cut into 1/2-inch cubes
- 2 medium white onions, finely chopped
- 2 cloves garlic, finely chopped
- 1 tbsp. dried oregano
- 1 tsp. ground cumin
- 1⁄2 tsp. merkén or hot paprika
- 1⁄4 tsp. ground black pepper
- 1⁄2 cup minced green olives
- 4 hard-boiled eggs, cut crosswise into 6 slices each
- 1 egg white, lightly beaten
- For the dough: In the bowl of a stand mixer fitted with a dough hook, combine the 3 tablespoons lard with 1 1⁄2 tablespoons salt and 2 cups boiling water, stirring until the lard melts. Add the flour and mix on medium-low speed until the dough comes together. Increase the speed to medium and knead until the dough is smooth and elastic, about 8 minutes. Scrape the dough onto a work surface and cut into quarters. Shape each quarter into a ball and wrap in plastic wrap. Refrigerate the dough balls for at least 1 hour.
- For the filling: In a large saucepan, melt the remaining 4 tablespoons lard over high heat. Add the beef and cook, stirring, until browned, about 6 minutes. Using a slotted spoon, transfer the beef to a plate. Add the onions and garlic to the pan and cook until soft, about 5 minutes. Stir in the remaining 2 teaspoons salt, the oregano, cumin, paprika, and pepper and cook for 1 minute. Return the beef to the pan with 3 cups water and bring to a boil. Reduce the heat to maintain a slow, steady simmer and cook, stirring occasionally, until the beef is tender and the sauce is reduced, about 1 hour. Remove the pan from the heat and let the filling cool.
- Heat the oven to 425°. Place 1 dough ball on a floured work surface and, using a rolling pin, flatten until 1⁄8-inch thick. Using a 5-inch round cutter, cut out 6 circles of dough and transfer to a parchment paper-lined baking sheet. Working with one circle at a time, place 1 1⁄2 tablespoons filling in the middle, and top with 1 teaspoon olives and 1 egg slice. Moisten the edge of the circle with water and fold in half to form a turnover, crimping the dough to seal. Return the empanada to the baking sheet and repeat with the remaining dough, filling, olives, and eggs.
- Using a pastry brush, lightly brush each empanada with the egg white and then bake, one sheet at a time and rotating the baking sheet halfway through, until golden brown and hot, about 25 minutes.