Beef Empanadas

Into a bowl, add the water, the sugar and the egg yolk, whisk well and set aside. 

Into another bowl, add the sifted wheat flour, the salt, the unsalted butter and the unsalted margarine, mix well by hand until all the ingredients combine. 

Now add the egg yolk mixture and mix until a dough is formed. 

Wrap the dough in some cling film or put it in a plastic bag, after that, take it to the fridge and let it chill for at least 2 hours.

Meanwhile, into a skillet, add a drizzle of olive oil and add the ground beef, stir well until the meat browns and all its juices evaporate. Then, set aside. 

Into the same skillet, add a drizzle of olive oil, add the diced onions and stir until the onions start to brown. 

When that happens, add the chimichurri, the black pepper, the oregano, the crushed garlic cloves, the sweet paprika, the tomato paste and the mustard, stir very well. 

Once you’ve done that, add the ground beef and the salt, stir again, turn off the heat and add some parsley to taste, set aside and let it cool until it reaches room temperature. 

Get the dough and split it into 15 equal-sized pieces, then round each of them into little balls.

Once you’ve done that, get one of these dough balls and roll it into a small log, then using a rolling pin, roll out the dough. Place two tablespoons of the meat in the center of the dough, add pieces of olives and slices of boiled eggs to taste. 

Brush some water around the edges of the dough and gently close the empanada. 

Finally, fold the tips of the dough. 

Repeat this process until you’ve used up all the dough and all the filling.

Arrange all the empanadas into a large baking sheet lined with parchment paper and brush a mixture made of 2 egg yolks and 1 tablespoon of milk over each empanada. 

Now bake in a preheated oven at 180°C (356°F) for 30 minutes.

Serve.