Baked beef, pepper and olive empanadas

Ingredients

For 1 serving

• All-purpose flour70 g
• Extra virgin olive oil1 tablespoon
• Lean ground beef100 g
• Bell peppers80 g
• Onion50 g
• Green olives5
• Paprika1 teaspoon
• Cumin1 pinch
• Eggs1
• Saltto taste

Contains: gluten, eggs,

Method

1. In a bowl knead the flour with half the oil, a pinch of salt and lukewarm water added a little at a time, until you have a smooth, soft dough; wrap it in cling film and leave it to rest for 15 minutes.
2. Meanwhile put one egg in a small pan covered with cold water, bring to the boil and cook for 9 minutes, until hard; cool, peel and chop it. Beat the other egg in a small bowl for glazing.
3. Chop the onion and the cleaned pepper. Heat the remaining oil in a frying pan over medium heat and fry them for 4 minutes, until soft; add the lean minced beef, paprika, cumin and a pinch of salt and cook for 8 minutes, breaking up the meat, until browned and dry. Off the heat stir in the sliced green olives and the hard-boiled egg.
4. Preheat a conventional oven to 200 °C and line a baking tray with baking paper. Roll the dough out thinly, about 2 mm, and cut out 3 discs of about 14 cm.
5. Put the cooled filling in the centre of each disc, fold into a half-moon and crimp the edges into a rope to seal them.
6. Arrange the empanadas on the tray, brush them with the beaten egg and bake for 20 minutes, until golden and glossy.