Empanadas mendocinas {Argentine empanadas}

INGREDIENTS

Dough for empanadas mendocinas – makes about 20 medium or 30 small empanadas:

3 cups

flour

egg yolk

1/2 cup

grasa - lard or butter or mix of both

3/4 cup

to 1 cup of warm milk

1/2 tsp

salt

Beef picadillo filling

1 lb

ground beef

white onions, diced, about 3 cups

1/2 cup

lard or butter

2 tbsp

smoked paprika

2 tsp

chili powder or any ground hot pepper, adjust to taste

1 tbsp

finely chopped fresh oregano

1/2 tbsp

ground cumin

bunch green onions, finely chopped

hard boiled eggs, sliced

1/4 cup

sliced green olives

Salt and pepper

egg, white and yolk separated and lightly whisked

Dipping sauce options:

Balsamic chimichurri sauce

Quick chimichurri sauce

Aji criollo sauce

Tree tomato hot sauce