Argentinian Empanadas

Argentinian Empanadas

Ingredients:
For the Dough:
 500 grams of wheat flour
 1 egg yolk
 60 gr. of butter
 1/2 teaspoon of sugar
 1 tablespoon of oil
 120 ml of milk
 Salt to taste
For the Filling:
 300 grams of thick minced beef (ideally cut with a knife)
 1 medium onion, chopped
 2 hard-boiled eggs, chopped
 2 tablespoons of boneless green olives, sliced
 1/2 teaspoon of ground cumin
 20 grams of raisins
 1 pinch of sugar
 1 pinch of salt
 1 pinch of pepper
 Chopped parsley
 2 tablespoons of oil
 1 scrambled egg for brushing
Directions:
Preparing the Dough:
In a bowl, form a well with the flour. Add chopped butter, egg yolk, oil, sugar, and salt. Knead together.
Gradually add milk, mixing continuously, until a homogeneous dough is formed.
Let the dough rest for 15 minutes in a covered container. Then knead lightly and roll out on a floured surface.
Cut out circles of 10-12 cm in diameter and set aside for filling.
Preparing the Filling:
In a pan, heat oil and sauté the onion for a couple of minutes.
Add the beef, cumin, salt, pepper, parsley, raisins, and sugar. Cook over medium heat until the meat is fully cooked. Remove from heat.
Assembling the Empanadas:
Preheat the oven to 180°C.
Spoon the meat mixture onto the center of each dough circle.
Add a quarter of a boiled egg and two olive slices to each empanada.
Fold and seal the edges of the empanadas with a fork or by hand.
Brush each empanada with beaten egg.
Bake in the oven for 30-40 minutes at 180°C, or until golden brown.
Prep Time: 45 minutes | Cooking Time: 40 minutes | Total Time: 1 hour 25 minutes