Baked beef empanadas

Before you start

• an oven
• the dough rests 30 minutes in the fridge, and the filling has to be properly cold

Ingredients

Serves 4 · dimmer marks are storecupboard

• 180gplain flour
• 60gbutter — cold, cut into cubes
• 220gbeef mince
• 2eggs
• 1onion
• 30ggreen olives
• 1 tbspolive oil
• 2 tspcumin, smoked paprika and oregano
• to tastesalt

Method

7 steps

1. fold · 8m

   Flour, salt and cold butter rubbed together to breadcrumbs, then brought into a dough with about 60ml of warm water. Worked briefly and no more.

2. rest · 30m walk away

   Wrapped and into the fridge. Rolled straight away it fights back and shrinks.

3. fry · 12m

   Onion softened in the olive oil, then the mince in on a high heat, broken up and cooked until there is no pink left anywhere in it and the liquid has gone.

4. fold · 8m

   Spices, chopped olives and plenty of salt through the meat, then spread on a plate to cool completely. One egg hard-boiled, cooled and chopped in.

5. rest · 25m walk away

   Filling in the fridge until properly cold. Warm filling melts the butter in the dough and the cases go slack and leak.

6. fold · 20m

   Dough rolled thin and cut into rounds, a spoonful in each, edges wetted, folded over and sealed by pressing and then twisting the rim over on itself. A dry edge does not stick and it will open in the oven.

7. roast · 22m walk away

   Brushed with the beaten second egg and baked at 200°C until deep gold.