Beef Empanadas

1. For the dough, put the lard, warm water and salt in a large bowl and stir, then add the flour and oregano and knead for five minutes by hand or machine. Cover and rest for at least half an hour, or overnight in the fridge.
2. For the filling, blanch the tomatoes in boiling water for about 30 seconds, cool them in cold water, peel and dice. Press the garlic and dice the onions, then soften them in a little olive oil until translucent. Lift out the onion and garlic and brown the meat over high heat on all sides. Season with all the herbs, then return the onions and garlic, add the tomatoes and simmer for a few minutes, seasoning with salt, pepper and extra spices to taste. (You can make the meat the night before and chill it.) Boil the eggs, dice them and stir into the filling.
3. Cut the dough in half and roll one half out thinly on a floured surface. Cut out circles about 12 to 15cm across. Put 2 to 4 teaspoons of filling on each, dampen the edges with a little water and fold over into half-moons, sealing the edges firmly with a fork. Carry on until the dough and filling are used up.
4. Heat the oven to 200C. Brush the empanadas with egg wash and bake about 8 at a time on a parchment-lined baking sheet for around 25 minutes, until golden. Serve warm with chimichurri sauce.

Tips from the ZestyPlate Kitchen

• Rest the dough before rolling so it's easy to handle and crisps up nicely.
• Let the filling cool before you assemble, otherwise it tears the pastry or makes it soggy.
• Press the edges firmly with a fork. A tight crimp keeps the filling from leaking as they bake.
• Brush with egg wash for that signature deep-golden, glossy shell.