Charque empanada

Instructions

1. Soak the charque in cold water for 12 hours, changing the water twice.
2. Drain the meat, rinse it, then boil it for 40 minutes in fresh water until tender, and shred it.
3. Sauté the sliced onions in the oil, add the tomato, paprika, chili and shredded charque, then let it reduce for 10 minutes.
4. Season with cumin, salt and pepper, then let the filling cool before mixing it with the crushed hard-boiled eggs.
5. Preheat the oven to 200 °C, cut the dough into rounds and fill them.
6. Fold the empanadas closed, brush them with egg yolk mixed with milk, and bake for 20 to 25 minutes.