Empanadas

Ingredients

• 500 gall-purpose flour, for the dough
• 200 gbutter (cold), for the dough
• 120 mlcold water, for the dough
• 1 tspsalt (for dough)
• 500 gground beef
• 2onion, finely chopped
• 4eggs (hard-boiled), hard-boiled and chopped
• 100 ggreen olives, pitted and halved
• 1 tspground cumin
• 1 tsppaprika
• salt (for filling), to taste
• black pepper, to taste

Method

1. 1

   Make the dough: combine flour and salt in a large bowl. Rub in the cold butter with your fingertips until the mixture resembles coarse crumbs. Gradually add the cold water, mixing until a dough just comes together. Wrap and refrigerate for 30 minutes.

2. 2

   Make the filling: cook the onions in a pan over medium heat until translucent, about 5 minutes. Add the ground beef and cook, breaking up clumps, until well browned. Stir in the cumin and paprika, season with salt and pepper. Remove from heat. Once cooled, fold in the chopped hard-boiled eggs and olives.

3. 3

   Preheat the oven to 200°C / 400°F. On a lightly floured surface, roll the dough to about 3mm thick and cut into circles roughly 12–15cm in diameter.

4. 4

   Place a heaped spoonful of filling onto one half of each circle. Moisten the edges with water, fold the dough over and press firmly to seal. Crimp the edges with a fork.

5. 5

   Place on a lined baking tray and bake for 20–25 minutes until golden. Cool briefly before serving.