Empanadas

Ingredients

• 4 cupsall-purpose flour, for the dough
• 7 ozbutter (cold), for the dough
• 1/2 cupcold water, for the dough
• 1 tspsalt (for dough)
• 1 lbground beef
• 2onion, finely chopped
• 4eggs (hard-boiled), hard-boiled and chopped
• 3 1/2 ozgreen olives, pitted and halved
• 1 tspground cumin
• 1 tsppaprika
• salt (for filling), to taste
• black pepper, to taste

Method

1. 1

   Make the dough: combine flour and salt in a large bowl. Rub in the cold butter with your fingertips until the mixture resembles coarse crumbs. Gradually add the cold water, mixing until a dough just comes together. Wrap and refrigerate for 30 minutes.

2. 2

   Make the filling: cook the onions in a pan over medium heat for about 5 minutes, until translucent. Add the ground beef and cook, breaking up the clumps, until well browned and no longer pink. Stir in the cumin and paprika and season with salt and pepper. Take the pan off the heat and, once the filling has cooled, fold in the chopped hard-boiled eggs and olives.

3. 3

   Heat the oven to 400°F. On a lightly floured surface, roll the dough out about ⅛ inch (3 mm) thick and cut it into circles roughly 5 to 6 inches across.

4. 4

   Place a heaped spoonful of filling onto one half of each circle. Moisten the edges with water, fold the dough over and press firmly to seal. Crimp the edges with a fork.

5. 5

   Place on a lined baking sheet and bake for 20–25 minutes until golden. Cool briefly before serving.

Nutrition per serving