Argentine baked beef empanadas (Empanadas mendocinas)

1. For the filling, finely chop the onions and soften them in the lard for 10 minutes, then add the minced beef and fry for 5 minutes, breaking it up; sprinkle with the cumin, paprika and chilli flakes, season with salt and pepper, stir in the chopped spring onions and leave to cool completely (even better in the fridge – the fat sets, so the empanadas stay juicy).

2. For the dough, warm the lard with the water and salt until the fat melts, pour into the flour and knead into a smooth, elastic dough; cover and rest for 30 minutes.

3. Hard-boil the eggs and cut into wedges; pit the olives and halve them.

4. Roll the dough out 2-3 mm thin and cut 12-13 cm rounds; put a heaped tablespoon of filling, a piece of egg and half an olive in the centre of each.

5. Moisten the edge of the dough, fold in half and seal with the typical "repulgue" braid (small overlapping finger-width folds); place on a lined baking tray and brush with beaten egg yolk.

6. Bake in an oven preheated to 220 °C for 15-18 minutes until golden brown and serve warm.

Tip: In Argentina the folding pattern shows the filling – if it's too tricky, simply press the edge with a fork.