Picadillo Empanadas

Method

Make the pastry by rubbing cold butter into flour and salt until breadcrumb texture, then bind with egg yolk and water to form a dough. Chill for 30 minutes. For the filling, heat olive oil and sauté onion and garlic until softened, add minced beef and brown well. Stir in cumin, coriander, and tomato purée, then add stock, olives, and raisins; simmer until thick, about 15 minutes, and season to taste. Cool completely. Roll out pastry thinly, cut 8cm rounds, spoon filling onto each, fold into half-moons and seal edges with beaten egg. Brush with egg wash and bake at 190C for 20-25 minutes until golden.