Garlic Empanadas

Instructions

1. 1

   Make the dough by mixing flour and salt together, then work in the cold butter with your fingertips until the mixture resembles breadcrumbs. Add cold water gradually until the dough just comes together, then wrap and chill for 10 minutes.

   Tip: Keep everything cold to get a flaky, tender pastry.

2. 2

   Heat the olive oil in a pan and gently cook the minced garlic and diced onion over medium-low heat for about 5 minutes, stirring often, until the garlic is soft and fragrant but not browned.

   Tip: Low heat prevents the garlic from turning bitter.

3. 3

   Pour in the vegetable broth and simmer for 3 minutes, then stir in the fresh parsley. Let the filling cool for a few minutes, then taste and adjust salt as needed.

   Tip: Cooling the filling prevents it from making the dough soggy.

4. 4

   Preheat your oven to 200 degrees Celsius. Roll out the chilled dough to about 3 millimeters thick and cut out 8 circles using a cup or bowl as a guide.

   Tip: Use a wet rim to help cut clean edges.

5. 5

   Place a spoonful of garlic filling onto one half of each circle, leaving a border. Fold the dough over to create a half-moon shape and press the edges firmly to seal.

   Tip: Don't overfill or the empanadas may burst open during baking.

6. 6

   Beat the egg with a splash of water and brush it over each empanada for shine. Bake on a lined baking sheet for 20 to 25 minutes until golden brown.

   Tip: They're done when the pastry is deep golden and crispy.