Empanadas Tucumanas

Boil the flank steak (matambre) for 40 minutes in water with a pinch of salt. Once cooked, remove it from the water, let it cool, and dice it into small pieces.

Reserve the cooking broth to use later for the dough and filling.

Finely chop the white onions and sauté them in a pot with a bit of oil and a teaspoon of beef fat.

Add the diced flank steak and paprika, stir well, and then add a cup of the reserved hot broth from the cooked meat.

Season with ground cumin and salt to taste, and let it cook for a few more minutes. Remove from heat and let the mixture cool.

Once the meat mixture has cooled, add the finely chopped hard-boiled eggs and green onions. Mix well.

In a bowl, place the flour and make a well in the center. Pour in 200 ml of the reserved broth from the cooked meat.

Combine all the ingredients until you achieve a soft, smooth dough.

Divide the dough into small portions and roll them into balls. Using a rolling pin, flatten each ball into thin discs.

Fill each dough disc with the cooled meat filling. Fold the dough over the filling and seal the edges by crimping them (a technique known as 'repulgue').

Place the empanadas on a baking tray and bake them in a preheated oven at 200°C (390°F) for about 20 minutes or until golden brown.