Empanadas de Carne

Ingredients

Instructions

1. 1

   Heat the oven to 220°C and line a baking tray with baking paper. To keep within the time limit, boil the egg for the filling first if not already cooked: cover it with water, bring to a boil, cook 9 minutes, then cool under cold water and peel.

2. 2

   Make the dough: in a bowl, combine the plain flour and salt. Rub in the cold butter with your fingertips until the mixture looks like coarse crumbs. Add the egg yolk and warm water, mixing just until a shaggy dough forms, then knead briefly for 1-2 minutes until smooth. Do not overwork it or the pastry will toughen.

3. 3

   Wrap or cover the dough and let it rest for 10 minutes at room temperature. This short rest relaxes the gluten so the discs roll out more easily without shrinking.

4. 4

   Meanwhile make the filling: melt the butter in a frying pan over medium heat. Add the onion and cook for 5-6 minutes until soft and translucent but not browned; gentle cooking keeps the filling sweet and juicy.

5. 5

   Add the beef mince and cook for 4-5 minutes, breaking it up well, until no longer pink. Stir in the ground cumin, sweet paprika, dried oregano, fine salt, and black pepper, and cook for 30 seconds until fragrant. Remove from the heat, then mix in the chopped green olives and chopped hard-boiled egg. Spread the filling on a plate for 5 minutes so it cools slightly; a cooler filling prevents the pastry from softening and tearing.

6. 6

   Roll the dough on a lightly floured surface to about 2 mm thick and cut out 4 circles of roughly 14-15 cm each. Re-roll the scraps once if needed. Keep the circles covered so they do not dry out.

7. 7

   Beat the egg with the water to make an egg wash. Divide the filling among the dough circles, placing it slightly off-centre. Brush the edges lightly with egg wash, fold into half-moons, press out any trapped air, then seal firmly. Crimp the edges by folding them over decoratively or press with a fork.

8. 8

   Transfer the empanadas to the tray and brush the tops with the remaining egg wash. Bake for 16-18 minutes until deeply golden and crisp, rotating the tray halfway through for even colour. The pastry should feel firm and sound slightly hollow when tapped underneath.

9. 9

   Let the empanadas rest for 2 minutes before serving so the filling settles and the pastry stays flaky.

Nutrition per serving

Notes

• •For the most authentic flavour, keep the filling relatively dry; excess liquid can make the empanadas burst in the oven.
• •If you like a juicier filling, chill it for a few minutes before assembling rather than adding extra moisture.
• •Serve with chimichurri or a simple tomato salad.
• •A traditional variation includes a pinch of chilli flakes or a few raisins, depending on the region.

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