Empanadas Salteñas

Shopping list

• 500 g plain flour

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• 125 g unsalted butter — cold and cubed

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• 200 ml warm water

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• 1 tsp salt

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• 400 g beef mince

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• 2 piece onions — finely chopped

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• 1 piece red pepper — finely diced

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• 2 tsp ground cumin

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• 1 tsp paprika

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• 150 ml beef stock

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• 50 g raisins

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• 80 g green olives — pitted and roughly chopped

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• 2 piece hard-boiled eggs — peeled and chopped

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• 2 tbsp vegetable oil

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• 1 piece egg — beaten, for egg wash

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Step by step

1. 1

   Make the pastry: place the flour and salt in a large bowl. Rub in the cold butter with your fingertips until the mixture resembles breadcrumbs. Gradually add the warm water, mixing until a soft dough forms. Knead briefly, wrap in cling film, and chill for 30 minutes.

2. 2

   Heat the vegetable oil in a large frying pan over medium heat. Add the onions and red pepper, cooking for 6– 7 minutes until softened.

3. 3

   Add the beef mince, breaking it up with a wooden spoon. Cook for 8– 10 minutes until browned all over.

4. 4

   Stir in the cumin, paprika, salt, and pepper. Pour in the beef stock and simmer for 10 minutes until most of the liquid has evaporated but the mixture is still slightly moist. Remove from heat.

5. 5

   Stir in the raisins, olives, and chopped hard-boiled eggs. Allow the filling to cool completely.

6. 6

   Preheat the oven to 200°C (fan 180°C).

7. 7

   Roll out the chilled dough on a lightly floured surface to about 3mm thickness. Cut out circles approximately 12 cm in diameter using a saucer or cutter.

8. 8

   Place a heaped tablespoon of filling on one half of each circle, leaving a 1 cm border. Fold the dough over to form a half-moon, pressing the edges firmly to seal. Crimp the edges decoratively with a fork or by folding and pinching.

9. 9

   Arrange the empanadas on a baking tray lined with baking parchment. Brush the tops with beaten egg.

10. 10

    Bake for 20– 25 minutes until golden brown and crisp. Serve warm or at room temperature.