Smokey beef empanadas

Makes 12

40 minutes to make 

40 minutes to cook

Ingredients:

1tbsp olive oil

1 large onion, finely sliced

300g beef mince

1tsp ground cumin

2 tsp smoked paprika

250g tin chopped tomatoes

200ml beef bone broth

200g frozen peas, defrosted

2-3tbsp soured cream, crème fraiche or greek yoghurt 

For the pastry

250g plain flour

½ tsp fine salt

100g cold unsalted butter, cubed

1 egg, beaten

30ml cold water

1tsp white wine vinegar

1. Finely slice the onion. Heat the oil in a pan and gently fry the onion for 5 minutes then add the beef mince and brown all over. Add the cumin and paprika and the chopped tomatoes and beef stock. Season well and simmer for 30 minutes until thickened. Spread out into a dish to cool completely. 
2. Tip the flour and salt into a bowl and rub the cold butter into it with your fingers until it resembles breadcrumbs. Mix half the beaten egg with the cold water and vinegar and add to the bowl and mix in quickly. Bring together with your hands and knead very briefly to make it a smooth dough. Shape into a disc, wrap and chill for at least 30 minutes. 
3. Add the peas and soured cream to the filling.
4. Heat the oven to 200c fan 180c. 
5. Divide the pastry into 6 even sized pieces and roll into balls. Roll out into a disc shape and use a cutter or small plate to cut them into 16cm circles. Discard any trimmings.
6. Put a spoonful of the mixture into the centre of each disc. Fold over adn crimp like a cornish pasty. 
7. Transfer to a lined baking sheet and brush all over with beaten egg. Bake for 20-25 minutes until golden brown. Serve warm or at room temperature.