Empanadas Tucumanas (Chopped Beef Empanadas)

Bring the beef, 2 L water and 0.5 teaspoon salt to a boil.

Reduce the heat and simmer for about 2 hours until easily pierced with a fork. Add hot water as needed to keep the meat covered.

Reserve 375 ml broth.

Cool the meat enough to handle and cut into small dice. Chop the onion, scallions and hard-boiled eggs.

Heat the oil and 0.5 tablespoon filling fat over medium heat and cook the onion for about 5 minutes.

Add beef, 125 ml broth, paprika, cumin and 0.25 teaspoon salt; cook for about 5 minutes more. Off the heat, mix in scallions and eggs, spread out to cool and refrigerate.

Mix the flour with 100 g softened beef fat and the remaining 0.25 teaspoon salt.

Add 200 ml lukewarm broth, then the remaining 50 ml gradually only if dry flour remains. Once soft and cohesive, cover and rest in the refrigerator for about 20 minutes.

Divide both dough and cold filling into 18 portions.

Roll each dough portion into a circle, add filling with a clear border, fold in half and expel the air. Fold and pinch along the rim to seal firmly.

Preheat to 180°C.

Place 9 empanadas on each of two lined trays and bake one tray at a time for about 20 minutes. Refrigerate the waiting tray. Remove when the pastry is baked and filling hot, cool briefly and serve two per portion.