Empanadas argentines

03 — Method

1. Make the dough 1 hour ahead: in the large bowl, mix the all-purpose flour and fine salt. Cut the cold butter into small cubes and rub it in with your fingertips until sandy.
2. Beat the 2 eggs with 200 ml (¾ cup + 1 tbsp) cold water. Work the liquid gradually into the flour mixture to form a smooth ball of dough. DON'T OVERWORK it or it will turn tough.
3. Wrap the dough in plastic and refrigerate 1 HOUR. Resting is ESSENTIAL. Meanwhile, make the beef filling.
4. Peel and thinly slice the 2 yellow onions. Stem and seed the red bell pepper and cut into tiny 5 mm (¼ in) dice. Remove the germ from the 4 garlic cloves and chop.
5. Heat 3 tbsp olive oil in the large skillet over medium heat. Cook the onions 8 minutes until soft and golden. Add the diced pepper and garlic and cook 5 minutes until tender.
6. Add the 500 g (1 lb 2 oz) ground beef and cook 10 minutes over high heat, breaking it up with a wooden spoon, until well browned. Stir in the cumin, smoked paprika, mild chili, dried oregano, salt and pepper. Cook 2 minutes.
7. Off the heat, fold in the 3 roughly chopped hard-boiled eggs, the quartered green olives and the raisins (optional, for the traditional sweet-savory version). Let cool completely, 30 minutes.
8. Preheat the oven to 200°C (400°F) convection. Roll the dough 3 mm (⅛ in) thick. Cut 16 rounds with a 12 cm (5 in) cutter. Fill each with 1 heaping tbsp of filling. Fold into a half-moon and seal with a braided edge (repulgue). Brush with egg yolk. Bake 25 minutes.