Empanadas

Steps

1. 1
   Rub the dripping or butter into the flour with a pinch of salt, add the warm water and knead briefly to a smooth dough. Rest it 1 hour.
2. 2
   In a frying pan, melt the dripping or butter for the filling and cook the onions slowly for 15 minutes until sweet, then add the beef and brown it.
3. 3
   Stir in the paprika and cumin, season heavily with salt, and add the 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 200°C for 18-22 minutes until golden and blistered.