Argentine Empanadas (pasties)

These 'empanadas' are very well known by Argentinians, they adore them and so do all of my family and friends.
You can make other fillings for them such as cheese and onion, spinach, ham and cheese.

       Here is the basic recipe for the traditional meat stuffed empanadas. This makes enough for 20 empanadas.
       They are served as appetizers, or also as a light lunch or dinner, with a green salad.

For the Pastry:

• 150 ml melted lard
• 150 ml water or milk
• pinch of salt
• plain flour, about 350-400 gr

Pout the lard into a bowl and mix in the water or milk and the salt.
Now add flour little by little and mix in with a wooden spoon until a dough starts to form. Once the dough comes together you can start using your hands to finish. Do not overwork the pastry.
Cover the pastry dough in cling film and refrigerate until needed.

Meanwhile prepare the filling:

• 150 gr minced meat (preferably beef)
• 1 onion, chopped
• 1 small green pepper, chopped
• 1 small potato, cooked and chopped
• 1 cooked egg, chopped (optional)
• a few black olives, chopped (optional)
• 1 tsp whole cumin seeds
• 1/2 tsp chili powder
• salt, pepper
• pinch of nutmeg

Heat 1 tablespoon of oil in a pan, add the spices and stir for a few seconds. Add the meat and separate it with a fork; add the onion and the peppers; fry for 5 minutes, until the meat is cooked through.
Take the meat out of the pan and put it in a bowl to cool down. You can now add the potato and the egg and olives if you are using them. Let the filling cool down completely.

Assemble the pies:
Roll out the pastry and cut circles that are 10cm across. You should get 16-20 of them.
Hold one pastry circle in one hand and put a teaspoon of the filling inside.
Close the pasty and crimp it to seal.
Make the rest of the pasties in the same way; arrange them on an ovenproof tray; sprinkle them with oil.
Bake in the oven at 180ºC for about 35-40 minutes until golden.
Serve hot.