Beef empanadas | Women's Weekly Food

Ingredients

• 3 cup (450g) plain (all-purpose) flour
• 1 teaspoon sea salt flakes
• 80 gram (2½ ounces) butter, melted
• 1 cup (250ml) water
• 1 egg, beaten lightly
• 300 gram (9½ ounces) bottled mild chunky tomato salsa
• 1 1/2 tablespoon extra virgin olive oil
• 1 brown onion (150g), chopped finely
• 1/4 teaspoon chilli flakes
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon sweet paprika
• 250 gram (8 ounces) rump steak
• 2 teaspoon chopped fresh oregano leaves
• 1 hard-boiled egg, chopped coarsely
• 1/4 cup (30g) pitted green olives, chopped coarsely
• 30 gram (1 ounce) cold butter, grated coarsely