Empanadas de añejo

Cook the beef and eggs Place the beef and 750 ml water in a pot. Bring to a gentle boil, skim if needed, then partially cover and simmer until fork-tender, about 60–75 minutes. Transfer the beef to a clean plate and reserve 60 ml cooking liquid. Hard-cook the eggs in boiling water for 10 minutes, cool under cold water, peel and chop finely. Keep cooked ingredients separate from raw foods.

Make a cohesive filling Finely chop the beef. Warm 7 g lard in a skillet over medium heat, add the scallion and cook until softened, about 2 minutes. Stir in the beef, chickpeas, parsley, 3 g salt and pepper. Add reserved cooking liquid a spoonful at a time until the mixture clumps together but is not wet. Fold in the chopped eggs, taste, then spread the filling on a shallow plate to cool. Refrigerate if it will sit for more than 2 hours.

Soften the masa Keep the prepared añejo masa refrigerated until you are ready to shape. Knead it with 8 g lard and 2 g salt until supple and smooth. If the dough cracks at the edges when pressed, knead in water 5 ml at a time. Cover the bowl with a clean damp cloth so the dough does not dry out while you form the empanadas.

Portion and press Divide the masa into 10 equal pieces and roll each into a ball. Place one ball between two sheets of food-safe plastic or on a lightly dampened banana leaf. Press into a thin round about 12 cm across. Keep the center slightly thicker than the edges, which helps prevent the filling from pushing through.

Fill and seal Place about 35 g cooled filling in the center of each round, leaving a clear border. Fold the dough over to make a half-moon. Press around the filling to remove trapped air, then pinch the edges firmly together. If the dough sticks, use the plastic sheet to guide the fold. Cover shaped empanadas with a clean towel while you finish the batch.

Fry until crisp Heat 800 ml oil in a deep heavy pan to 175°C, with at least 5 cm depth. Fry 2 or 3 empanadas at a time so the oil temperature remains between 170°C and 180°C. Turn once and cook for about 3–4 minutes total, until the shells are crisp and evenly golden. Adjust the heat between batches; do not leave hot oil unattended or allow water near it.

Drain and serve Lift the empanadas onto a wire rack or paper towels and let excess oil drain for a minute. Serve hot with ají or curtido. If you are holding a batch briefly, keep it uncovered on a rack in a warm oven so steam does not soften the crust. Refrigerate leftovers within 2 hours and reheat to 74°C until steaming throughout.