Cucinare TV - Especial Salta - "Empanadas salteñas"

Program aired on Wednesday, April 3, 2019 on eltrece. "Empanadas Salteñas" Ingredients: --For the tapas 1 kg of flour. 200 g of melted lard. 400 cc of warm brine. --For the filling 1 1/2 kg of roast beef (can be rump, loin, chuck, chuck, or rump). 300 g of diced onion. 200 g of diced red pepper. 2 blanched potatoes, cut into 3 mm cubes. 4 green onions, chopped and separated into white and green parts. 3 hard-boiled eggs. Ground chili, to taste. Common paprika, to taste. Ground cumin, to taste 2 liters of water for parboiling the meat. Salt and pepper, to taste. Common oil, to taste. 200g fat. --For the yasgua 2 round tomatoes. One locoto or quitucho pepper. Salt, to taste. Process: --For the dough Place the flour on the table, make a crown, and add the fat and brine. Mix everything well and form a smooth, firm ball of dough. Let rest for 30 minutes, then roll out into a rolling pin and cut out discs 10 to 12 cm in diameter. Cut the meat into small cubes and parboil: give the meat a quick burst of boiling water with a little salt. Set aside. --For the filling Place the pot on the stove, add the fat and a little oil, and add the onion, the white part of the green onion, and the bell pepper. Cook until almost transparent, then add the seasonings: ground chili, paprika, and cumin. Be careful not to burn. Add the meat and the blanched potato cubes, add a little of the boiling liquid, and cook for a few minutes. Season with salt and pepper, remove from heat, and let cool before assembling. Before assembling the empanadas, add the fork-mashed egg and the green part of the fresh spring onion. Place the filling in the center of the crust, moisten the edges, and seal: the empanada from Salta takes between 16 and 17 folds. --Cucinare Tip To bake, in a clay oven at 350°C, it takes 7 minutes to ensure they are crispy on the outside and the filling stays in place. Another option is to fry them in pork fat until golden brown. To finish, we grate the tomato and chili, add a little salt and common oil, and serve the empanadas with this Yasgua sauce.