Name: Argentine Beef Empanadas
Prep time: 45 min
Cook time: 55 min
Total time: 150 min
Yield: 8 servings
Cuisine: Argentine
Ingredients: 2 tbsp olive oil; 2 large white or brown onions, finely diced (about 350–400g); 3 garlic cloves, crushed; ½ red pepper, finely diced; 1½ tsp mild chilli powder, or ½ tsp for a gentler flavour; 1 tbsp ground cumin; 2 tbsp sweet paprika (not hot or smoked); 1 tsp dried oregano; 450g lean beef mince; 1 tsp beef stock powder or finely crumbled stock cube; Salt and freshly ground black pepper; 5–6 spring onions, green parts finely sliced; 75g pitted green olives, chopped; 15g flat-leaf parsley, finely chopped; 3 hard-boiled eggs, peeled and finely chopped; 500g plain flour, plus extra for rolling; 2 tsp fine salt; 115g unsalted butter, softened; 1 medium egg, beaten; 2 tbsp vegetable or rapeseed oil; 180–240ml warm water, added gradually; 1 egg, beaten with 1 tbsp water, for glazing

Method

45 mins prep55 mins cook150 mins total

Warm the olive oil in a large frying pan. Cook the diced onions with a little salt over medium-low heat for 10 minutes, stirring regularly.
Add the garlic and red pepper and cook for another 8–10 minutes. Stir in the chilli powder, cumin, sweet paprika and oregano for 1–2 minutes.
Add the mince, raise the heat and break up any clumps. Cook for 7–10 minutes until browned and cooked through. Stir in the stock powder, season with pepper and check whether salt is needed.
Spread the filling in a shallow dish. Once it has cooled slightly, mix in the spring onion greens, olives, parsley and chopped boiled eggs. Refrigerate for at least an hour until cold.
Combine the flour and salt for the dough, then rub in the butter. Mix in the egg and oil. Add 180ml warm water, adding a little more only if necessary to make a firm, workable dough.
Knead for 2–3 minutes until smooth. Cover and rest for an hour while the filling chills.
Heat the oven to 190°C/170°C fan/Gas 5 and line two baking trays. Roll the dough about 2mm thick on a floured surface and cut 18–20 circles, each about 13cm across, re-rolling the scraps as needed.
Place two heaped tablespoons of chilled filling on each circle, leaving at least 1.5cm around the edge. Moisten the border, fold the dough over and press out excess air before sealing and crimping.
Set the parcels on the trays and brush with the egg-and-water glaze. Bake for 25–30 minutes until golden, swapping the trays if they colour unevenly. Rest for 5 minutes before serving.