Beef empanadas

Method

1. 01

   For the pastry, work the 125 g butter into the 445 g cake flour. Stir in the lightly beaten egg and mix into the dough. Add the lightly salted water, 15 ml at a time, using up to the measured 90 ml to form a dough. Knead until smooth and elastic, then set aside to rest for 30 minutes.

2. 02

   For the filling, heat the 60 g butter until very hot in a heavy iron pot, without letting it burn. Add the chopped onions and cook over low heat until golden, about 10 minutes.

3. 03

   Add the cubed beef and stir until it changes colour, about 5 minutes. Add the chopped spring onions, paprika and boiling broth or water. Simmer until the beef is cooked through and the liquid has reduced to a moist filling, rather than a runny mixture. Mix together well and season to taste with salt, black pepper and fresh oregano.

4. 04

   Remove from the heat and allow to cool. Add the chopped green olives and hard-boiled eggs and mix gently.

5. 05

   Roll the rested pastry out to 0.3 cm thickness. Cut out 10 cm rounds using a cookie cutter. Place a well-rounded, abundant tablespoonful of filling in the centre of each round, leaving the edges clear.

6. 06

   Wet the borders with water, fold each round over into a half-moon shape and seal with your fingers. Crimp the edging in any pattern you desire.

7. 07

   Heat the oil in a frying pan over high heat, then adjust the heat as needed so the pastry does not burn. Fry the empanadas in batches until lightly browned and the pastry is cooked, about 1 minute on each side. Drain briefly.

8. 08

   Garnish with mixed leaves and serve with chimichurri of your choice. The separate chimichurri recipe in the cookbook is a supplementary accompaniment, not part of the grill’s supplied recipe.