and rub the fat into the flour until it resembles fine breadcrumbs. Add just enough cold water to form a soft dough. Wrap in cling film and set aside in the fridge to rest for an hour.
For the empanada filling
heat one tablespoon of oil in a large frying pan
sprinkle the stock cube into the hot oil and fry for 30 seconds
stirring continuously. Add the steak and fry for about two minutes until brown. Set the meat and the juices to one side.
Heat the remaining tablespoon of olive oil
add the onion and green pepper and fry until soft
about three minutes. Add the garlic and fry for a further minute. Add the wine
cumin
paprika
chilli powder
olives and the salt and freshly ground black pepper. Fry for a further minute
stirring continuously. Return the meat and juices to the pan and stir well. Set aside to go cold.
To fill the empanadas
take the pastry out of the fridge
and on a well-floured surface
roll out a thin sheet. Using a saucer as a template
cut out discs of pastry.
Place a tablespoon of the filling on one half of the pastry circle. Brush the edge with egg
fold over and crimp the edges together.
Brush with egg and place on a greased baking sheet. Bake for 20 minutes
