If you ask Latinas where their favorite empanadas come from, the answers will probably vary. Some might say Colombia, while others might mention Puerto Rican empanadas. While most Latin American countries have their own iteration of this beloved crescent-shaped pastry, Argentina has one of the most recognizable and delicious empanadas of them all. These empanadas are usually jammed pack with mouthwatering fillings such as ground beef, spinach, cheese, and more. For Josephine Caminos Oría, the Argentine-American cookbook author of Sobremesa: A Memoir of Food and Love in Thirteen Course, empanadas were always a big part of her childhood. Her grandma’s infamous recipe, like many Argentine empanadas, called for raisins as an ingredient, something the Latina was never fond of. “I spent most of my childhood avoiding Dorita’s evil stare as I picked them out, one by one, from each empanada that crossed my path,” she shared in her latest memoir. While Josephine still detests raisins in her empanada to this day (definitely not up for discussion), she is reconnecting to her roots by recreating her own version of empanadas — Empanadas al Cuchillo.

Ingredients:

Dough

• 4 cups of water
• 3 tablespoons salt
• 7 tablespoons pork fat or high-quality lard cut into pieces
• 12 to 3 cups all-purpose flour

Filling

• 3.3 pounds top-round sirloin
• 5 cups onion, chopped
• 17 ounces (2 1/3 cups) vegetable shortening
• 5 heaping tablespoon Spanish paprika
• 2 heaping tablespoon crushes, sweet peppers
• 1 heaping tablespoon cumin
• 1 tablespoon cayenne pepper
• 3/4 cup pitted green olives
• 1/2 cup raisins
• Salt to taste
• 10 large eggs
• 4 1/3 cup scallion, white and green parts, chopped

Preparation:

Dough:

1. Add water and salt to a small saucepan and bring to a boil.
2. Add pork fat and stir until it melts.
3. Transfer to a large bowl and once cooled, gradually add 5 1/2 to 6 cups of flour until a dough forms.
4. Knead the dough while adding flour until it won’t absorb more.
5. Divide the dough into quarters and form it into four discs.
6. Wrap in plastic and refrigerate for at least 1 hour or up to one day.

Filling:

1. Boil eggs and cut into slices.
2. Cut the pitted green olive into three or four slivers.
3. Trim the fat and nerves from the sirloin. Slice lengthwise into 1cm cubes, line up the strips and cut into 1cm cubes again.
4. Slice scallions 1cm thick.
5. Heat the shortening in a large skillet and add white onions until softened and translucent.
6. Add and combine paprika, salt, cumin, red pepper flakes, and cayenne pepper.
7. Add the cubbed beef into the mix.
8. One the beef is nice and seared, remove the filling from the heat.
9. Stir in the green onions into the filling.
10. Stir the filling every 10 – 15 minutes until cool.
11. Once cooled, cover and chill for at least 3 hours (preferably overnight)

Assembly:

1. Stir egg into cooled filling.
2. Place two heaping tablespoon of the filling in the center of each empanada with one hand while using the other hand to crimp the outer edge to seal it.
3. With your finger, wet the circumference the disc with water to create a seal tight edge.
4. Fold the bottom of the dough to meet the top of the disc, encasing the filling and forming a half moon and press the edge together well.
5. Make half inch edges by pressing the rims between your fingers to create a role along the edges.
6. Let the empanadas sit uncovered for 20 minutes or in the fridge for up to an hour before baking.

Baking:

1. Preheat the over for 490 degrees Fahrenheit.
2. Line three baking sheets with parchment paper.
3. Place empanadas on pan and brush with egg wash.
4. Bake for 28 to 30 minutes, until bottoms are golden.
5. Rotate the pan halfway to ensure all sides are baked evenly.
6. Transfer empanadas to cooling rack and let cool before serving.