To make the dough
Combine the flour and salt in a large bowl.Add the lard and rub into the flour with your fingertips until it is evenly incorporated.Mix the water, vinegar and egg yolks in a cup.Add the mixture to the flour mixture and stir with a fork until it comes together.Bring the mixture together with your hands and turn it out onto a lightly floured work surface.Knead for a few minutes until it a smooth dough.Roll into a ball, cover with cling wrap and leave to rest in the fridge for 30 minutes.To make the filling
Fry the onion and garlic over a low heat until soft and slightly caramelised.Add to all the other filling ingredients in a large bowl and gently mix until combined.To make the empanadas
Preheat the oven to 200°C. Line a baking tray with baking paper. Set aside.Divide the dough into 16 even portions.Roll each portion into a ball and on a light floured work surface, use a rolling pin to roll each ball out into a 12cm or so diameter circle.Soften the apricot jam (pop in the microwave for 20 seconds if needed) and spoon about ½ teaspoon of the jam in the middle of the disk of each dough.Top with a spoonful of filling.Brush the edges with beaten egg and fold the dough over the filling to create a semi-circle.Press the edges together firmly and cut off any excess dough with a cookie cutter or pizza wheel.Lay the empanadas onto the prepared baking tray and brush with the rest of the beaten egg and sprinkle with some more smoked paprika.Bake for 20 – 25 minutes, until the pastry is golden and cooked.Serve immediatelyRecipe reprinted with permission of Hein Stirred. To see more recipes, please click here.
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