Beef and chorizo empanadas

• plain flour↗375g g
• cold butter↗220g g

  cut

• eggs↗2

  beaten

• chorizo (cooking sausage)↗100g g
• ground beef↗300g g
• onion↗1

  chopped

• coriander↗½ small pack small pack

  finely chopped

• parsley↗½ small pack small pack

  finely chopped

• smoked paprika↗2 tsp tsp
• ground cumin↗2 tsp tsp
• chili flakes↗1 tsp tsp
• tomato paste2 tbsp tbsp

Step-by-step instructions

1. 1

   Sift the flour into a bowl, add 1 tsp salt and add the butter. Rub the butter into the flour with your fingertips until crumbs form. Add the eggs and 100ml cold water, combine into a dough, then turn onto a flour‑dusted surface and knead until the dough is soft and smooth. Cover with film and refrigerate for 20 minutes.

2. 2

   Remove the chorizo from its casing and add it to the bowl together with the ground beef, onion, coriander, parsley, paprika, cumin and dried chili flakes. Mix everything, then sauté over medium heat in a pan for 2 minutes. Add the tomato paste and cook for another 7‑10 minutes until everything is incorporated. Remove from heat and let cool.

3. 3

   Preheat the oven to 180°C/160°C fan/gas 4. Divide the dough into four parts and roll each into a thin sheet. Use a 10 cm cutter to cut circles. Place 1 tsp filling in the centre of each circle, moisten the edges, lift both sides and fold over to seal. Use a fork to crimp the edges.

4. 4

   Arrange them on a baking tray lined with parchment, brush with beaten egg and bake for 20 minutes. When the empanadas are done, remove from the oven and let cool for 5 minutes before serving.