Dried beef and tomato empadinha

Ingredients

• For the dough: 150g of lard or vegetable fat
• 150 g of butter
• 500 g of wheat flour
• 3 egg yolks
• 125 ml of cold water
• 1 teaspoon of salt
• For the farce: 1 kg of dried meat
• 1 small onion
• 3 tomatoes
• 3 tablespoons of wheat flour
• 3 tablespoons of heavy cream
• Fresh herbs (such as parsley or cilantro), in sufficient quantity
• Chopped olives, in sufficient quantity
• 1 piece of lard bouillon
• 120 ml of oil
• 500 ml of water

For the dough, place the yolks, the fat, and the butter in the center of the flour, then mix by pressing with your hands.

Add the cold water and salt, then let the dough rest for 15 minutes.

Soak the dried meat for 4 hours, then remove all the fat.

Finely chop the meat and discard the soaking liquid.

In a saucepan, sauté the chopped onion in the oil until softened, then add the meat, peeled and seeded tomatoes, broth, and 500ml of water. Bring to a boil.

Mix the flour with a little water, pour it into the saucepan, and let it thicken.

Turn off the heat, then add the cream, olives, and herbs.

Fill the mussels with the mixture, add the filling, cover with more dough, and crimp the edges.

Brush with egg yolk and bake at approximately 180 °C for about 40 minutes, or until golden brown.