Empanadas Argentinas (Baked Beef-Filled Pastries)

Dough

• 350 g Plain flour
• 1 tsp Fine sea salt
• 100 g Unsalted butter
• 150 ml Water, warm

Filling and finish

• 1 tbsp Olive oil
• 1 large Yellow onion
• 400 g Minced beef
• 2 tsp Sweet paprika
• 1 tsp Ground cumin
• ½ tsp Black pepper
• 1 Egg

1. Make the dough: put the plain flour and fine sea salt in a mixing bowl. Rub in the unsalted butter with your fingertips until it looks like fine crumbs, then add the warm water and bring together into a smooth dough. Cover and rest for 30 minutes at room temperature.
2. Meanwhile, make the filling: heat the olive oil in a frying pan over medium heat. Finely chop the yellow onion, add it to the pan with a pinch of the salt, and cook for 8 to 10 minutes until soft and lightly golden. Add the minced beef and cook for 6 to 8 minutes, breaking it up, until browned and any liquid has cooked off.
3. Stir in the sweet paprika, ground cumin, remaining salt and black pepper. Cook for 1 minute until fragrant, then take off the heat and let the mixture cool until just warm so it is easier to fill. Taste and adjust seasoning if needed.
4. Heat the oven to 200°C (390°F) and line a baking tray. Beat the egg in a small bowl for glazing. Divide the dough into 12 equal pieces and roll each into a circle about 12 cm wide on a lightly floured surface.
5. Spoon the beef filling onto one half of each circle, leaving a clear border. Brush a little beaten egg around the edge, fold over to make a half-moon, and press to seal; crimp the edge firmly. Arrange on the tray and brush the tops with the remaining egg.
6. Bake for 18 to 22 minutes until deep golden and crisp at the edges. Rest for 5 minutes before serving hot or warm. If serving later, keep them loosely covered so the pastry stays tender.

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