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Steak Empanadas

Steak Empanadas with Red Pepper Oil
Yields 6
Pairs with: TRIVENTO RESERVE MALBEC
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Red pepper oil
  1. ½ cup Trivento extra virgin olive oil
  2. 1 tablespoon chilli flakes
  3. 1 teaspoon cayenne pepper
Dough
  1. 1 1/2 cups flour
  2. Salt
  3. 6 ounces pork lard
  4. 1 large egg, lightly beaten with a tablespoon of water
Filling
  1. 3 tablespoons pork lard
  2. ½ cup diced scallions
  3. ½ cup diced onions
  4. 1/2 cup diced red bell pepper
  5. 1/2 tablespoon sweet paprika
  6. 1 pound beef sirloin tips, cut into small dice
  7. Salt
  8. Freshly ground black pepper
  9. 1 teaspoon ground cumin
  10. A tablespoon of Trivento extra virgin olive oil
To make the red pepper oil
  1. Put all the ingredients into the bowl of a food processor and pulse until it’s very well blended. Pour the oil into a small bowl and let it rest for at least 12 hours to develop flavor.
To make the dough
  1. Place the flour in a large bowl. Season it with salt and stir this in until it’s well distributed. In a small saucepan, melt the lard over low heat. Make a hollow in the center of the flour and pour in the melted lard. Start mixing the flour and lard together with a wooden spoon while slowly adding tablespoons of water until the dough holds together in a ball. Knead the dough until it’s very smooth. Cover it with plastic wrap and let it rest in the refrigerator for 30 minutes.
For the filling
  1. In a large skillet, heat the lard over medium flame. Add the scallions, onions, and red bell pepper. Add the sweet paprika and sauté until the vegetables have softened, about 4 or 5 minutes. Add the beef, seasoning it with salt, black pepper, and the cumin and
  2. cook quickly, leaving it slightly pink at the center, about 3 minutes. Drizzle with a tablespoon of olive oil and let cool.
  3. Preheat the oven go 400 degrees.
To assemble and bake
  1. Remove the dough from the refrigerator and let in warm up for about 10 minutes. Lightly flour a work surface and roll the dough out very thinly. Using a 6 inch round cookie cutter, cut out 6 circles.
  2. Place a spoonful of filling at the centre of each circle. Brush the edges of the dough with the egg and fold into semicircles. Press the dough together at the borders and brush with the remaining egg.
  3. Arrange the empanadas on a lightly oiled baking sheet and bake until the dough is golden, about 25 minutes. Serve hot or at room temperature, drizzled with a little of the red pepper oil.
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