Beef empanadas

Cube the butter, chop the onion, pepper and olives, and chop the hard-boiled egg. Beat the glazing egg.

Rub the butter into the flour and pastry salt until crumbly. Add most of the cold water and bring together; add the extra only if needed. Knead briefly, wrap and refrigerate.

Chill for 30 minutes.

Heat the filling oil and soften the onion and pepper for 6 minutes.

Add the mince and cook, breaking it up, until browned and cooked through.

Stir in the paprika, cumin, filling salt and pepper for 1 minute. Spread the filling out to cool.

Cool completely, about 20 minutes; allow longer if still warm.

Fold the olives and chopped boiled egg into the cold filling.

Heat the oven to 190°C fan.

Divide into equal pieces according to the empanada yield and roll each into a circle about 13 cm wide.

Divide the cold filling evenly between the circles. Wet the edges, fold into half-moons and press tightly shut. Crimp with a fork, cut a steam slit and brush with the beaten glazing egg.

Cook on a lined tray for 22 to 27 minutes until golden and hot throughout.

Transfer the tray to a heatproof surface.

Cool for 5 minutes before serving.