Beef Empanadas

Empanada filling

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   Step 1: Roughly chop the chorizo into 1.5 cm / 1/2-inch pieces. Use a stick blender to blitz it into a paste.

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   Step 2: Heat the oil in a large nonstick pan over high heat. Cook the onion and garlic for 2 minutes.

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   Step 3: Add the chorizo and cook for 2 minutes. Add the beef and cook until no raw beef is visible. Add the tomato paste and cook for 1 minute. Add everything else except the green onion, then stir.

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   Step 4: Bring the mixture to a simmer, then lower the heat so it simmers gently. Cook for 15 minutes, stirring occasionally, until the potato is cooked and the filling is juicy but not watery.

   
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   Step 5: Stir in the green onion. Transfer the filling to a bowl and let it cool completely before using, about 2 hours.

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   Step 6: Whisk the milk and egg yolk in a small jug. Pulse the flour, salt, and butter in a food processor until the butter forms fine crumbs, with the largest pieces no bigger than peas, about 4 to 6 pulses. Add the egg-and-milk mixture and blitz on low until the dough comes together into a ball, about 10 seconds.

   
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   Step 7: Turn the dough onto a lightly floured work surface and bring it together into a smooth log about 20 cm / 8 inches long. Cut it in half and shape the pieces into round discs about 2 cm thick. Wrap and refrigerate for 30 minutes, or overnight.

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   Step 8: Place one chilled disc on a lightly floured work surface. Roll it to 3 mm / 0.1-inch thickness and cut into 15 cm / 6-inch rounds, or another size if desired. Keep the rounds covered in the fridge, stacked on paper, as you roll and cut the remaining dough. You should get 10 or 11 rounds.

   
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   Step 9: Preheat the oven to 220°C / 425°F, or 200°C fan.

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    Step 10: The filling should be cold but spreadable. Place 3 tablespoons (55 g) of filling on the top half of a pastry round. Spread it flat in a half-moon shape, leaving a 1.5 cm / 0.6-inch border. Sprinkle with olive and egg.

    
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    Step 11: Brush the edge with egg white. Fold the pastry over the filling, pressing out the air and sealing the edge. To pleat, fold the pastry over the rim from one end, then pinch to hold each pleat and thin the pastry where the next pleat will form. Repeat along the edge, trimming excess pastry at the corner if needed. Alternatively, crimp the edge with a fork or leave it plain.

    
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    Step 12: Place the empanadas on 2 baking trays and brush them with egg yolk. Bake for 20 minutes or until golden brown all over and crisp on the base.

    
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    Step 13: Serve hot with a dipping sauce of your choice.