Empanadas de Carne

Method

For the pastry, rub butter into flour and salt until breadcrumb texture, then add warm water gradually until a soft dough forms; rest for 30 minutes. For the filling, heat olive oil and sauté onion and garlic until soft, then add beef mince and cook until browned, breaking it apart as it cooks. Stir in cumin, paprika, oregano and chilli powder, then add stock and simmer for 10 minutes until the mixture reduces and thickens. Remove from heat and fold in olives, raisins and hard-boiled eggs, then season to taste. Roll out pastry thinly and cut into 12 circles using a 10cm cutter. Place 2 tablespoons of filling on each circle, fold in half and crimp edges with a fork to seal. Brush with beaten egg or water and bake at 200°C for 20-25 minutes until golden brown.