TUCUMANA
PREPARATION TIME: 40 MINUTES
RESTING TIME (OPTIONAL): 24 HOURS
COOKING TIME: 1 HOUR 15 MINUTES
MAKES 20 EMPANADAS
DOUGH
1 quantity of puffed dough
FILLING
500 g (1 lb 2 oz) flank steak
2 onions, sliced
olive oil
1½ tablespoons ground cumin
1½ tablespoons chilli powder
salt, black pepper
6 hard-boiled eggs, chopped
6 spring onions (scallions), green part only, chopped
FOR FRYING
1.5 litres (52 fl oz/6 cups) sunflower oil
FILLING
Poach the meat in a large saucepan of salted water for 35 minutes over low heat. Cut into small cubes.
Sauté the onion in a frying pan with a little oil over low heat for 10 minutes. Add the meat and continue cooking for 5 minutes. Season with cumin, chilli powder, salt and pepper. Mix in the egg and spring onion.
Let the filling rest for 24 hours in the refrigerator, if possible, for a more intense flavour.
ASSEMBLY
Sprinkle a little flour on the work surface. Roll out the dough to a thickness of 3 mm (1/8 inch), and cut out circles with a 14 cm (5½ inch) cutter. Using a 60 ml (2 fl oz/¼ cup) ice-cream scoop or measuring cup, form small balls of filling and place one on each round of dough. Lightly moisten the edge of the dough with a little water and fold over into a half-moon shape. Seal the edges and give them the ‘carne’ decoration or an edging of your choice. Set aside in the refrigerator if not cooking immediately.
COOKING
In a saucepan or deep-fryer, heat the oil for frying to 180°C (350°F), or until a cube of bread dropped into the oil turns golden brown in 15 seconds. Add a few empanadas to the oil, and fry for 5 minutes, or until browned. Remove from the oil and drain on paper towels. Repeat this process with the remaining empanadas. Allow them to cool for a few minutes before serving.
REGIONAL RECIPE
This recipe comes from the north of Argentina, from the province of Tucumán. It uses beef fat (available from the butcher), like the traditional empanada, which gives it a unique flavour. Try substituting melted beef fat for the oil both in the dough recipe and for frying.