Ingredients
- 500 g cooked flank steak (matambre), knife-cut
- 3 large onions
- 3 scallions
- 1 teaspoon cumin
- 1 teaspoon sweet paprika
- 1 teaspoon ground chili
- 2 hard-boiled eggs, chopped
- 50 g beef fat
- Salt and pepper to taste
- 24 empanada dough discs
Step-by-step
Using a different robot? Switch it here:
- Chop the onions in the mixing bowl 4 sec/speed 5.
- Add the fat and sauté 8 min/120°C/speed 1.
- Add cumin, paprika, ground chili, salt and pepper and cook 3 min/120°C/speed 1.
- In a bowl, mix the knife-cut flank steak with the warm sauté, the scallion and the hard-boiled egg.
- Chill the filling well in the fridge for at least 1 hour.
- Assemble the empanadas, crimp the edges and bake 15 min at 200°C.
Tips
- Pre-boiling the flank steak adds juiciness and flavor.
- Bake the empanadas in a very hot oven so they don't lose their juices.
Guide: Thermomix without Cookidoo
Learn how to use your Thermomix without paying subscription
View guide
