Ingredients:
For the Dough:
250g plain (all-purpose) flour
1/2 tsp salt
1/2 tsp baking powder
100g unsalted butter (cold, cut into small pieces)
4 tbsp cold water (more if needed)
1 egg (for egg wash)
For the Filling:
500g minced beef (carne molida)
1 medium onion, finely chopped
2 garlic cloves, minced
1 small tomato, diced
4 tbsp green olives, chopped (optional)
4 tbsp raisins (optional, for sweetness)
4 tbsp potato, peeled and diced (optional, for added texture)
1/2 tsp ground cumin
1/2 tsp chilli powder
1/2 tsp paprika
1/2 tsp dried oregano
Salt and freshly-ground black pepper, to taste
1 tbsp olive oil (for cooking)
Method:
Sift together the flour, salt, and baking powder into a large bowl. Add the butter pieces and rub into the other ingredients with your fingertips until the mixture resembles coarse crumbs.
Gradually add cold water, mixing with a fork until a dough forms. If needed, add more water, a tablespoon at a time, until the ingredients come together as a dough.
Turn this dough out onto a floured work surface and knead for a few minutes until smooth and elastic. Cover with a damp cloth or clingfilm and let the dough rest for 30 minutes.
In the meantime, prepare the filling. Set a large, heavy-based frying pan over medium heat. When hot add the olive oil and use to fry the onion and garlic for about 3 minutes, until softened.
Add the minced beef to the pan and cook, breaking it up with a spoon, until browned and cooked through. Stir in the diced tomato, olives, raisins, diced potato, cumin, chilli powder, paprika, and oregano. Cook for another 5-7 minutes, allowing the potatoes to soften and the flavours to blend.
Season with salt and pepper to taste. Once everything is well-cooked, remove from heat and let the filling cool slightly.
To assemble the empanadas: Pre-heat your oven to 190°C and line a baking tray with parchment paper.
Turn the dough out onto a floured work surface and roll out to about 3mm thick. Use a round cutter or a glass to cut out circles of dough (about 10cm in diameter).
Place a spoonful of the cooled beef filling in the centre of each circle of dough.
Fold the dough over to form a half-moon shape and press the edges together firmly to seal. You can crimp the edges with a fork for a better seal and a decorative touch.
Crack the egg into a small bowl, and whisk then brush it over the tops of the empanadas for a golden finish.
Set the finished empanadas on the prepared baking tray then transfer to the centre of your pre-heated oven, baking for 20–25 minutes or until golden brown and piping hot.
Let the empanadas cool slightly before serving.
Enjoy them as a snack, starter, or a delicious component of a main meal.
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