Empanada

1. Make the dough by mixing the flour, cornstarch, and a teaspoon of salt, cutting in the cold butter until crumbly, then adding the egg and just enough cold water to bring it together into a smooth dough; wrap and rest it in the fridge for 30 minutes.
2. Heat the olive oil in a skillet over medium heat and saute the finely chopped onion until soft, about 5 minutes, then add the ground beef and cook, breaking it up, until browned and fully cooked through with no pink remaining.
3. Season the filling with cumin, paprika, and salt, stir in the chopped olives, then remove from the heat and let it cool completely before stirring in the chopped hard-boiled eggs.
4. Roll the rested dough thin on a floured surface and cut out rounds about 12 cm across, re-rolling scraps as needed.
5. Place a spoonful of cooled filling on each round, brush the edge with water, fold into a half-moon, and seal by pressing and crimping the edge with a fork or your fingers.
6. Arrange the empanadas on a lined baking sheet, brush the tops with beaten egg, and bake in an oven preheated to 200C for 20 to 25 minutes until golden and crisp.
7. Let the empanadas cool for a few minutes before serving warm.

You'll use: Oven · Frying pan / skillet · Pan · Saucepan · Baking sheet