Empanadas de Pino

Ingredients13

• all-purpose flour500 g
• lard125 g
• warm water180 ml
• salt2 tsp
• ground beef400 g
• onion2
• sweet paprika1 tbsp
• ground cumin1 tsp
• beef stock120 ml
• raisins40 g
• black olives16
• hard-boiled eggs2
• egg1

Method

1. Rub the lard into the flour and 1 tsp salt until crumbly, then mix in the warm water to form a smooth dough. Cover and rest for 30 minutes.
2. Finely chop the onions and cook them in a little of the remaining fat until soft. Add the beef, paprika, cumin, and remaining salt, and cook until the meat browns.
3. Stir in the stock and simmer until the filling, called pino, is moist but not watery. Cool completely, then mix in the raisins.
4. Divide the dough into 8 balls and roll each into a round about 18 cm across.
5. Place a spoonful of pino on each round, add a quarter of hard-boiled egg and 2 olives, then fold and crimp the edge firmly.
6. Brush with beaten egg and bake at 200°C for 25 to 30 minutes, until deep golden.