Empanadas

Method

1. Make the dough first so it can rest. Mix 100 g of plain flour with 0.25 tsp of the salt in a bowl, add 20 g of cold diced butter and rub it in with your fingertips until the flour looks sandy. Pour in 50 ml of warm water and bring it together, then knead on the worktop for 4-5 minutes until smooth and elastic but not sticky. Wrap and leave at room temperature for 30 minutes.
2. Lower 1 egg into simmering water and boil for 9 minutes, then cool it under cold running water, peel and chop roughly. Halve 4 green olives. Set both aside.
3. Heat 1 tsp of sunflower oil in a small frying pan over medium heat and cook 1 finely chopped small onion with a pinch of salt for 5 minutes, until soft and translucent but not coloured. Raise the heat, add 100 g of beef mince and break it up with a wooden spoon; fry 5-6 minutes until no pink remains.