Make your filling first. Heat the oil in a frying pan over medium heat. Throw in the onions, sauté for a couple of minutes until translucent and add the garlic and chopped red pepper. Stir through for a minute, then and add the meat, cumin, sweet and smoked paprika, oregano, salt and black pepper. Cook for around seven minutes, stirring regularly. The meat will release some liquid so once this has almost evaporated add the chopped olives and parsley. Cook for another minute, then turn off the heat. Transfer to a dish and leave to cool completely.
Meanwhile, make the pastry. Cut the butter into small cubes and place in a bowl with the flour, baking powder and salt. Rub between the tips of your fingers until you have a fine breadcrumb-like texture. In a separate bowl whisk one egg with the milk and 50ml cold water. Create a well in the centre of the flour mixture and pour in the wet ingredients. Use your hand to bring everything together to a ball of dough, then wrap in cling film and chill in the fridge.
When you are ready to make your empanadas,
Whisk the remaining egg in a small bowl, and brush the empanadas with it. Put them on a lined baking sheet and
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