Empanada Salteña (Baked Pastries with Beef and Potato)

Dough

• 320 g Plain flour
• 1 tsp Fine sea salt
• 90 g Butter, cold
• 140 ml Water, cold

Filling and finish

• 1 large Yellow onion
• 1 tbsp Olive oil
• 350 g Minced beef
• 2 tsp Ground cumin
• 2 tsp Sweet paprika
• ½ tsp Black pepper
• 250 ml Beef stock
• 1 large Russet potato
• 3 Spring onion
• 1 Egg

1. Make the dough: put the plain flour and fine sea salt in a mixing bowl and rub in the butter until it looks like fine crumbs. Add the water and bring together into a smooth dough, kneading briefly just until cohesive. Cover and chill for 30 minutes.
2. Meanwhile, make the filling: finely dice the yellow onion and slice the spring onion. Peel the russet potato and cut into small cubes. Heat the olive oil in a frying pan over medium heat and cook the yellow onion with a pinch of the salt from the dough section (if you like) for 8 to 10 minutes until soft and lightly golden.
3. Add the minced beef and cook for 6 to 8 minutes, breaking it up, until browned. Stir in the ground cumin, sweet paprika and black pepper for 30 seconds until fragrant. Pour in the beef stock, add the potato, and simmer gently for 12 to 15 minutes until the potato is tender and the mixture is rich and slightly saucy.
4. Stir in the spring onion and take the pan off the heat. Spread the filling on a plate and cool for 15 minutes so it is easier to wrap. Heat the oven to 200°C (390°F) and set a baking tray aside.
5. Roll the dough on a lightly floured surface to about 2 to 3 mm thick and cut 10 to 12 circles (about 11 to 12 cm wide). Spoon filling into the centre of each circle, keeping a clear border, then fold over to make half-moons. Seal firmly, crimping the edge, and place on the baking tray.
6. Beat the egg and brush a thin layer over the empanadas. Bake for 18 to 22 minutes until deep golden and crisp. Rest for 5 minutes before serving warm.

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