500g pastry dough (in Argentina you can buy pre-made discs – tapas para empanadas – if you don’t want to make the dough by hand.)
Egg yolk for brushing the tops of the empanadas
300g boiled potatoes
3 hardboiled eggs
250g spring onion
1 tablespoon cumin
1 tablespoon red chilli powder (less if you don’t like it spicy)
1 tablespoon paprika
Salt to taste
Finely chop all of the ingredients, including the beef. The potatoes should be al dente. Heat the olive oil in a large pan and fry the meat until golden brown. Add the onion, potatoes, cumin,chilli and paprika, and enough water from the potatoes to cover the mixture. Cover and cook until the meat is tender. Add salt to taste. Leave to cool, then add the chopped egg and spring onion.
Preheat oven to 180°C. Shape the dough into circles approximately 13cm in diameter (or use the pre-made discs). Add a heap of filling into the centre of each disc. Wet the edges with water. Fold the disc in half, then seal the edges with a fork or, if you’re feeling adventurous, finish the empanadas with the repulgue fold.