Argentinian Beef Empanadas Tucumanas Hand Cut Beef Egg and Green Onion Empanadas

Ingredients

• 1 to 1 ¼ pounds (455 to 570 grams) flank steak
• 1 small white onion, quartered
• 1 small carrot, peeled and roughly chopped
• 1 large or 2 small bay leaves
• 2 to 3 sprigs fresh thyme
• 1 large or 3 small garlic cloves
• 10 parsley stems, broken in half ((optional))
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 ½ cups finely chopped white onions
• 2 tablespoons sweet Spanish paprika
• 2 ½ teaspoons kosher salt
• 2 teaspoons ground cumin
• ½ teaspoon red pepper flakes
• ½ teaspoon freshly ground black pepper
• 1 ½ cups beef broth (or cooking liquid from the flank)
• 1 tablespoon red wine vinegar
• 3 hard-boiled eggs, peeled and finely chopped
• ¾ cup thinly sliced green onions
• 5 ¾ cups (756 grams) all-purpose flour, plus more for dusting
• 1 ½ teaspoons kosher salt
• ½ cup melted shortening or lard
• 1 ¾ cups hot water (140°F)
• Egg wash, made with 1 beaten egg and 2 teaspoons water ((optional))

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