Empanadillas

Method

Make the dough by rubbing butter into flour and salt until breadcrumbs form, then mix in egg yolk and cold water until a smooth dough forms; chill for 30 minutes. Meanwhile, brown the beef with onion and garlic in a frying pan, then stir in olives, raisins, tomato sauce, cumin, salt and pepper, cooking until the filling thickens and cools slightly. Roll out the chilled dough thinly and cut into 8cm rounds using a biscuit cutter. Place a spoonful of filling on each round, fold into a half-moon shape and seal the edges firmly by pressing with a fork. Heat oil to 160 degrees Celsius and carefully fry the empanadillas in batches for 2-3 minutes each side until golden and crispy. Drain on kitchen paper and serve warm.