Argentinian Beef and Egg Empanadas (Empanadas Tucumanas)

Combine flour and salt in a large bowl. Rub in the cold lard or butter until the mixture resembles breadcrumbs.

Gradually add warm water and mix until a smooth, pliable dough forms. Wrap in plastic wrap and rest for 30 minutes at room temperature.

Heat oil in a large frying pan over medium-high heat. Cook the diced onion until soft and translucent, about 5 minutes.

Add ground beef and cook, breaking it up, until browned. Drain excess fat.

Stir in paprika, cumin, chilli flakes, and salt. Cook for 2 minutes, then remove from heat.

Fold in the spring onions, sliced olives, and chopped hard-boiled eggs. Allow the filling to cool completely.

Preheat oven to 200°C. Divide dough into 12 equal balls and roll each into a 15 cm disc.

Place 2 tablespoons of filling on one half of each disc. Fold the dough over and press the edges firmly together.

Crimp the edges using the repulgue technique: fold and press a series of overlapping pleats along the sealed edge.

Place on a lined baking tray, brush with egg yolk wash, and bake for 22-25 minutes until deep golden.