Empanadas

Method

Make the dough by combining flour and salt, then rubbing in cold butter until breadcrumb texture forms. Mix in the egg yolk and enough warm water to form a soft dough, then knead briefly and rest for 30 minutes. Meanwhile, heat oil in a pan and fry diced onions until golden, add beef mince and cook until browned, then stir in cumin, paprika, pepper and salt, cooking for 5 minutes before folding in olives and chopped egg. Roll out dough thinly between two sheets of baking parchment, cut into 10-centimetre circles using a pastry cutter, and place a spoonful of filling on each circle. Fold in half and press edges firmly with a fork to seal. Heat oil to 170°C in a deep pan and carefully fry empanadas in batches until golden brown and crispy, about 2-3 minutes per side, turning once. Drain on kitchen paper and serve warm with chimichurri sauce.