Empanadas

Ingredients

• 500 g plain flour
• 150 g beef dripping or butter
• 180 ml warm water
• 500 g minced beef
• 3 pieces onions, diced
• 1 tbsp sweet paprika
• 2 tsp ground cumin
• 80 g green olives, chopped
• 3 pieces eggs, hard-boiled
• 3 pieces spring onions, sliced
• 1 pieces egg yolk, for glazing

Steps

1. 1
   Rub the fat into the flour with salt, add warm water and knead briefly to a smooth dough. Rest it 1 hour.
2. 2
   Cook the onions slowly in fat for 15 minutes until sweet, then add the beef and brown it.
3. 3
   Stir in the paprika and cumin, season heavily, and add a splash of stock.
4. 4
   Chill the filling completely, ideally overnight. Warm filling melts the fat in the dough and the empanadas leak. The set fat also keeps the filling juicy.
5. 5
   Fold the chopped egg, olives and spring onions through the cold filling.
6. 6
   Roll the dough thin and cut 13 cm discs. Put a spoon of filling slightly off-centre, fold over and press out the air.
7. 7
   Seal the edge and crimp it in overlapping folds — the repulgue — or press with a fork.
8. 8
   Brush with egg yolk and bake at 200C for 18-22 minutes until golden and blistered.