Beef Empanadas

Everything you dream an empanada to be - flaky, buttery pastry that's crispy all over (no soggy base around here!) with a juicy, generously flavoured filling. There's nothing like a hot, fresh empanada! FULL WRITTEN RECIPE BELOW ⬇️⬇️⬇️

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BEEF EMPANADAS

PASTRY:
2 1/2 cups plain/all-purpose flour (375g) + 1 tsp salt
175g/ 12 tbsp cold unsalted butter, 1 cm/0.5″ cubes
1 egg yolk whisked in 1/2 cup warm milk (30 sec microwave)
FILLING:
1 1/2 tbsp olive oil, 1/2 onion finely chopped, 1 garlic clove finely minced
120g/4 oz chorizo, chop then blitz into paste with stick blender
300g/10 oz beef mince (ground beef)
2 tsp tomato paste, 1 tsp fresh thyme finely chopped
1/2 tsp EACH dried oregano, cumin, paprika, 1/4 tsp cayenne pepper, 1/4 tsp salt
3/4 cup chicken stock/broth, low sodium, 1/2 cup tomato passata (sub crushed tomato), 150g/5oz potato, 8mm/ 0.3" cubes (~1 cup)
1/3 cup green onion, finely sliced
OTHER:
2 hard boiled eggs (9 minutes using this method)
1/4 cup green olives, roughly chopped
2 eggs, separated (sealing/brushing)

1. Dough – blitz in food processor flour, salt, butter until crumbs form. Pour in milk-egg, blitz until dough forms ~10 sec. (Or rub butter in with fingers then knead 5 min). Form 2 discs, wrap, fridge 30 min.
2. Filling – Heat oil, cook onion + garlic 2 min, cook chorizo 2 min, cook beef until no more red, cook tomato paste 1 min. Add everything else except green onion, simmer 15 min. Goal – juicy but not watery, potato cooked. Stir in green onion, fully cool.
3. Roll out dough 3mm/ 0.1" thick, cut 15cm/6" rounds. Use 3 tbsp filling (55g), seal using egg white. Pleat if desired (or just use fork or leave plain). Brush with yolk, bake 20 min 220°C/425°F (200°C fan). Eat hot and fresh, cry tears of joy.

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Dipping sauce – 2 tomatoes, halved, tossed in olive oil, roast 220°C/425°F (200°C fan) 20 min, add garlic (also drizzle with oil), roast 15 min until tomato charred. Cool, blitz with 1/8 tsp each cumin + cayenne + sugar + ¼ tsp salt + 1.5 tsp lime. Then blitz in 2 tbsp sliced green onion until finely chopped.