Llama Jerky Empanadas

Autor: Inacap

INGREDIENTES

• 250 g (8 oz) llama jerky
• ¼ cup butter
• 2 tbsp oil
• 1 large onion, diced
• 1 tsp paprika
• ½ tsp ground cumin
• Salt and pepper to taste
• 3 cups flour
• ½ tsp baking powder
• ½ tsp salt
• ½ cup melted lard
• ¼ cup white wine

INSTRUCCIONES

• Step 1 – Prepare the filling: Put the jerky and water in a saucepan. Bring to a boil and cook for 20 minutes. Turn off heat, remove from water and shred the meat. Set aside the meat and the cooking liquid.
• Step 2 – Heat butter and oil in a pan over medium heat. Fry onion until translucent. Add reserved llama jerky, paprika, cumin, salt and pepper and combine well. Add a little cooking liquid if the mix is too dry. Remove from heat. Refrigerate, ideally for 24 hours.
• Step 3 – Make the dough: Sift the flour, baking powder and salt on a flat surface. Make a hollow in the middle, add the shortening, wine and a little warm water. Use a wooden spoon to quickly combine all ingredients. Add enough warm water to form a ball of dough. Knead for 5 minutes until it is soft and pliable. Wrap the dough in a kitchen towel to keep it warm. Set it aside for 15 minutes.
• Step 4 – Assemble the empanadas: Divide the dough evenly into 12 balls. Shape one ball at a time. Roll out the dough into a circular shape with a 20 cm (8 in) diameter and ½ cm (1/8 in) thickness. Place some filling in the middle of each circle. Fold the dough over the filling to assemble the empanadas. Set aside.
• Step 5 – Deep fry the empanadas, a few at a time, until lightly golden. Remove excess oil with a paper towel. Serve immediately.