Empanadas de Carne con Masa de Hojas (Flaky Pastry Meat Empanadas)

These meat empanadas have a flaky, crispy pastry achieved by folding and stretching the dough several times to build up layers.

Ingredients — Dough

• 2 kilos of flour
• 1/2 block of lard
• 1/2 glass of oil
• 4 teaspoons of baking powder
• Water
• Salt

Ingredients — Filling

• Onion
• Ground beef
• Salt
• Garlic
• Cumin
• Black olives
• Hard-boiled eggs
• Raisins
• Seasoning or Maggi bouillon

Preparation

1. Dough: shape the flour into a volcano mixed with the baking powder. Melt the lard, add the oil, and let it cool slightly. Pour it over the flour while stirring to combine, working in salted water until the dough forms. Knead repeatedly, folding and stretching to create the layers that make the pastry flaky.
2. Filling: dice the onion and fry it together with the ground beef and seasonings (garlic, cumin, salt, and the seasoning or Maggi bouillon) until cooked.
3. Divide the dough into individual balls and roll out each one with a rolling pin into a round shape.
4. Place the filling on each round along with raisins, pieces of hard-boiled egg, and olives. Fold over, seal the edges with water, and shape as desired (square or round).
5. Bake until golden and cooked through.