Argentinian Empanadas

To make the Argentinian empanadas, start by preparing the dough: pour the flour onto a work surface and form a well, then add the lard 1, salt 2, and vinegar 3 in the center.

Add the lukewarm water 4 and knead with your hands until the mixture becomes smooth and homogeneous 5. Form a ball 6 and let the dough rest in the refrigerator for 30 minutes.

Meanwhile, focus on the filling: clean the bell pepper and cut it into cubes 7, then do the same with the onion, making sure to cut it into cubes of the same size 8. Finally, finely chop the meat with a knife 9.

In a large saucepan, melt the lard with the oil 10, then add the onion 11 and, after a few minutes, the bell pepper 12. Cook over moderate heat for about 10 minutes; the vegetables should reduce in volume by about half.

At this point, add the minced meat 13 and mix well. Season with oregano 14 and cumin 15, then adjust salt and pepper. Stir and turn off the heat.

Transfer the filling to a bowl, then add the chopped hard-boiled egg 16 and the coarsely chopped olives 17. Mix to combine everything 18.

Retrieve the dough and roll it out to a thickness of 1/16 inch; you can use a rolling pin or a pasta machine 19. Cut out 18 circles with a pastry cutter with a diameter of 4 3/4 inches 20. If not using them immediately, you can wrap them in plastic wrap and store them in the refrigerator 21.

Place a dough circle on the work surface and add a tablespoon of filling in the center 22. Fold the circle in half and press the edges with your fingers to seal them 23, then make pleats to create the typical crimped edge 34. Alternatively, you can seal the edge by pressing with the prongs of a fork.

After forming the empanadas, heat plenty of seed oil in a saucepan to a temperature of 320°F. Fry 1 or 2 pieces at a time for 4-5 minutes 25. When they are golden, drain the empanadas 26 and place them on paper towels to remove excess oil. Your Argentinian empanadas are ready to be enjoyed 27!