Romandian Masala

Start by making the dough. If you have a blender/food processor, it s even better. Mix the flour and butter until crumbly (use your hands if you don't have a mixer). Add the egg, then the dough will come together slowly. Add the water GRADUALLY, this is similar to pate brisee (tart pastry) but it has to be more pliable and elastic, this is why you need to add more water if required depending on the size of your flour and egg. Blitz everything together until the dough forms a soft and smooth dough. Cover in plastic wrap and let it chill 1 hour.

For the filling, sautee the onion in olive oil until translucent (3-4 min). Add the minced beef and the spices + salt, then sautee until the beef is not raw anymore. No point of overcooking it as it will cook more in the oven. Add the olives and mix everything well, then allow to cool. Important note: allow your mixture to cool, otherwise the dough will get very soft when forming the empanadas and you will not be able to seal them.

After 1 h, remove the dough and allow to rest for 10 minutes if it s too hard to start rolling it. I rolled it right away because it was hot in the house because of the lights. Fill each circle with a tablespoon of meat, then add the cheese, then seal it (brush the edges with water first), and use a fork to "fold" it (check my video to see how to seal it).  Brush with beaten egg and bake for 25 minutes or until golden. Enjoy!