Unlike the fried empanadas found in other parts of Latin America, the version from Mendoza, Argentina, is traditionally baked. They are characterized by a filling of hand-cut beef, plenty of onions, and a specific “repulge” (decorative fold) that identifies the filling.

Part A: Ingredients

• The Dough: 3 cups All-Purpose Flour, 1/2 cup Lard (melted) or Butter, 1 cup Warm Water (with a pinch of salt).
• The Filling (Recado): 1 lb Beef Flank or Ribeye (hand-cut into tiny cubes), 2 lbs White Onions (finely chopped), 2 Tbsp Smoked Paprika, 1 Tbsp Cumin, 1/2 cup Beef Broth.
• The Finish: 2 Hard-boiled eggs (chopped), 1/4 cup Green Olives (pitted), 1 Egg (for wash).

Part B: Instructions

1. The Dough: Mix flour and melted lard. Gradually add warm salt water until a firm dough forms. Knead for 5 minutes, wrap, and let rest for 30 minutes.
2. The Filling: Sauté the onions in lard over medium heat until very soft (do not brown). Add the beef cubes and spices. Cook just until the meat loses its raw color.
3. Juiciness: Add the beef broth and remove from heat. Crucial: Chill the filling completely before using; this ensures the juices stay inside the pastry.
4. Assemble: Roll dough to 1/8 inch thickness and cut into 5-inch circles. Place a spoonful of beef, a piece of olive, and some chopped egg in the center.
5. The Repulge: Fold the dough over and pinch the edges. Create the “repulge” by folding the edge over itself in a braid-like pattern.
6. Bake: Brush with egg wash and bake at 425°F (220°C) for 15–20 minutes until golden brown.