Classic Empanadas with Argentinean Chimichurri Olive Oil Glaze

Equipment: Mixing bowl, skillet, rolling pin, baking sheet, pastry brush.

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes

Prepare the Dough (10 minutes):
In a large mixing bowl, combine the flour and salt. Add the cold butter and work it in with your fingers until the mixture resembles coarse crumbs. Slowly add the water, mixing until the dough comes together. Wrap in plastic wrap and chill for 30 minutes.

Cook the Filling (15 minutes):
Heat British Blend Olive Oil in a skillet over medium heat. Add the onion and garlic, sautéing until softened. Stir in the ground beef, paprika, cumin, oregano, salt, and pepper. Cook until the beef is browned. Add olives if desired, then remove from heat and cool slightly.

Assemble the Empanadas (10 minutes):
Preheat your oven to 375°F (190°C). Roll out the dough to about 1/8-inch thickness. Cut into 4-inch circles. Spoon a tablespoon of filling into the center of each circle, fold in half, and press the edges with a fork to seal.

Bake the Empanadas (25 minutes):
Arrange the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg, then bake for 20-25 minutes until golden brown. Brush with British Blend Olive Oil immediately after removing them from the oven for an extra burst of flavor.

Serve:
Let the empanadas cool slightly before serving. Enjoy them warm or at room temperature.