Empanadas de Carne

Ingredients

• 500g (4 cups) all-purpose flour
• 1 tsp salt
• 120g butter, cold and cubed
• 180 ml (3/4 cup) warm water
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 500g beef, hand-cut into small cubes
• 1 tbsp sweet paprika
• 1 tsp ground cumin
• 1/2 tsp chili flakes
• Salt and black pepper
• 2 hard-boiled eggs, chopped
• 80g green olives, pitted and chopped
• 2 scallions, finely sliced
• 1 egg yolk, beaten, for glazing

Before you cook

• Whisk the flour and salt together in a large bowl.
• Rub the cold butter into the flour with your fingertips until it resembles coarse crumbs.
• Stir in the warm water and mix until a smooth dough forms.
• Wrap the dough and refrigerate it for 30 minutes.
• Finely chop the onion.
• Cut the beef into very small cubes with a sharp knife.
• Chop the hard-boiled eggs and olives.

Steps

1. Heat the oil in a skillet over medium heat.
2. Cook the onion for 6 minutes, until soft and translucent.
3. Add the beef and cook for 8 minutes, breaking it up, until browned and cooked through.
4. Stir in the paprika, cumin, and chili flakes and cook for 1 minute.
5. Season with salt and pepper.
6. Remove the filling from the heat and stir in the chopped eggs, olives, and scallions.
7. Let the filling cool completely, about 20 minutes.
8. Preheat the oven to 200°C (400°F).
9. Roll out the dough on a floured surface to about 3mm thick.
10. Cut out 18 circles about 14cm in diameter.
11. Spoon about 2 tablespoons of filling onto the center of each circle.
12. Brush the edge of the dough with water.
13. Fold the circle in half over the filling to form a half-moon.
14. Press the edges together, then fold small sections of the sealed edge over themselves in a spiral to create the repulgue seal.
15. Repeat with the remaining dough and filling.
16. Arrange the empanadas on a baking sheet lined with parchment.
17. Brush the tops with the beaten egg yolk.
18. Bake for 20 to 25 minutes, until golden brown.
19. Let the empanadas cool for 5 minutes before serving.