Baked beef and pork empanadas

Ingredients

For the dough

• 500 g flour
• 1 teaspoon salt
• 125 g butter
• 120 ml lukewarm water
• 1 egg

For the filling

• 400 g minced meat (pork and beef)
• 1 medium onion (150 g)
• 200 ml liquid tomato sauce
• 1 tablespoon tomato bouillon concentrate
• 1 teaspoon sugar
• 2 tablespoons oil
• 15 g chopped parsley
• 1/2 teaspoon fine salt
• 1/2 teaspoon ground black pepper

For brushing

• 1 egg yolk
• 2 tablespoons milk

Preparation

1. In a bowl mix 500 g flour with 1 teaspoon salt. 2. Add 125 g melted butter and mix. 3. Add the egg, then 120 ml lukewarm water, little by little. 4. Knead well until the dough becomes elastic and smooth. Cover it and let it rest for 30 minutes. 5. Meanwhile prepare the filling. Finely chop the medium onion (150 g) and fry it in 2 tablespoons of hot oil for 5 minutes. 6. Add 400 g minced meat (pork and beef) and cook for 5 minutes, stirring, until the water evaporates. 7. Add 200 ml liquid tomato sauce, 1 tablespoon tomato bouillon concentrate and 1 teaspoon sugar. Add 1/2 teaspoon fine salt and 1/2 teaspoon ground black pepper, stir and cook over medium heat for 8 minutes. 8. Take off the heat, add 15 g chopped parsley and let the filling cool. 9. Roll the dough into a thin rectangular sheet. 10. Cut circles 8 cm in diameter (this is how I cut them), but you can make them bigger or smaller, as you like. 11. Put the filling in each circle, fold in half and close tightly into a half moon shape. Seal the edges and decorate with a fork. 12. Place them on a tray lined with baking paper. 13. Preheat the oven to 180 C. 14. Brush the empanadas with the beaten egg yolk mixed with 2 tablespoons of milk. 15. Bake for 25 minutes, depending on size, until golden. 16. Serve immediately or reheat in the oven on low heat for 5 minutes.