Argentinian empanadas

Ingredients

Quantities for 6 servings.

• 600 g Beef, chopped by hand
• 4 piece Onions, finely diced
• 4 piece Spring onion
• 3 piece Eggs, hard-boiled and chopped
• 80 g Green olives
• 2 tsp Sweet paprika
• 1 tsp Ground cumin
• 1 tsp Chilli flakes
• 24 piece Empanada discs
• 3 tbsp Lard or oil
• to taste Salt

Method

1. Fry the onion in the lard over medium heat for fifteen minutes, until soft and translucent, without letting it colour.
2. Add the chopped beef, paprika, cumin and chilli and cook five minutes: the meat should only lose its pink, no more.
3. Season, take it off the heat and cool it completely, then refrigerate for at least four hours.
4. Fold the chopped egg, olives and spring onion into the cold filling.
5. Put a tablespoon of filling on each disc, wet the rim, fold it over and crimp it into the plaited repulgue, folding the corners over one another.
6. Brush with yolk and bake at 220 °C for twenty minutes, until browned.