Step 2

Make the filling: blanch the tomatoes in boiling water for 30 seconds, transfer to cold water, peel, and cube. Press or mince the garlic. Finely dice the onion. Cook the garlic and onion in a little olive oil until translucent. Remove and set aside. Brown the beef over high heat. Season with oregano, paprika, pepper flakes, and parsley. Stir in the onion, garlic, and tomatoes. Simmer a few minutes then season to taste.

Step 3

Hard-boil the eggs: cover them with cold water, bring to a boil, and cook for 9–10 minutes. Cool in cold water, peel, and cube. Mix the cubed eggs into the cooled filling.

Step 4

Preheat oven to 200°C (390°F). Roll out half the dough thinly on a floured surface. Cut into circles about 12–15 cm in diameter.

Step 5

Place 2–4 tsp of filling in the centre of each circle. Dampen the edges with water, fold the dough over to form a half-moon, and seal the edges firmly with a fork.

Step 6

Place 8 empanadas on a parchment-lined baking tray. Brush with egg wash and bake for 25 minutes until golden. Repeat with remaining dough and filling.

Step 7

Serve warm with chimichurri sauce.