- 3 cup (450g) plain (all-purpose) flour
- 1 teaspoon sea salt flakes
- 80 gram (2½ ounces) butter, melted
- 1 cup (250ml) water
- 1 egg, beaten lightly
- 300 gram (9½ ounces) bottled mild chunky tomato salsa
- 1 1/2 tablespoon extra virgin olive oil
- 1 brown onion (150g), chopped finely
- 1/4 teaspoon chilli flakes
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sweet paprika
- 250 gram (8 ounces) rump steak
- 2 teaspoon chopped fresh oregano leaves
- 1 hard-boiled egg, chopped coarsely
- 1/4 cup (30g) pitted green olives, chopped coarsely
- 30 gram (1 ounce) cold butter, grated coarsely
- 1Place flour, salt, melted butter and the water in a large bowl; stir with a round-bladed knife until a firm dough forms. Knead dough on a lightly floured surface for 2 minutes or until smooth. Divide dough into three portions; shape into discs, wrap each in plastic wrap. Refrigerate 1 hour.
- 2To make the filling, heat half the oil in a large frying pan over low heat; cook onion, stirring occasionally, for 10 minutes or until soft. Add spices; cook, stirring, for 2 minutes or until fragrant. Transfer to a large heatproof bowl. Meanwhile, trim any fat from beef; cut beef into 1cm (½-inch) pieces. Heat remaining oil in same pan over high heat; cook beef, stirring, in batches, for 2 minutes or until browned, reheating the pan between each batch. Add beef to onion mixture with oregano, egg and olives; season to taste, then stir to combine. Stir in butter until well combined. Refrigerate 1 hour or until cool.
- 3Preheat oven to 200°C/400°F. Line two large oven trays with baking paper.
- 4Roll out one piece of dough on a lightly floured surface until 2mm (inch) thick; cut out 10 x 8cm (3¼-inch) rounds. Knead and re-roll scraps, taking care as the dough may become tough and shrink on re-rolling. Holding a round of dough in one hand, place 1½ teaspoons of filling in the centre. Fold dough over the filling; pleat edges to seal. Place on tray. Repeat with remaining dough and filling. Brush tops lightly with egg.
- 5Bake empanadas for 20 minutes or until browned lightly. Serve warm with tomato salsa.
The dough can be refrigerated a day ahead or frozen for up to 1 month. The filling can be made a day ahead; refrigerate until required.
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