Baked beef empanadas

Mince the garlic; finely chop the potatoes, lightly peeled carrots, celery and onion into small pieces.

Heat about a tablespoon of olive oil in a big pan over medium heat until rippling.

Add the beef, celery, potato, onion and carrot (everything but the garlic); break up the meat with a wooden spoon and cook about eight minutes until the vegetables soften and the meat is browned; the potatoes release starch that binds the filling.

Add the garlic, a tablespoon of tomato paste, a teaspoon each of cumin and chili powder, half a teaspoon of cinnamon and about half a teaspoon of ground pepper; stir and cook about two minutes.

Add half a cup of peas and cook one more minute; take off the heat and cool, in a bowl or on a plate to cool faster.

Preheat the oven to 375.

Pulse 360 g all-purpose flour and half a teaspoon of salt in a food processor (or whisk by hand).

Cut 170 g cold unsalted butter into small pieces and pulse in until crumbly (by hand, use a pastry cutter).

Add one egg and a third of a cup of water and pulse until a ball of dough forms.

Halve the dough; on a very lightly floured surface roll out one half to about an eighth of an inch, keeping it moving.

Cut roughly six-inch circles (a floured bowl rim works); re-roll the scraps and keep cutting.

Put about two tablespoons of filling in the middle of each circle without overfilling; fold and seal, pinching and folding the edge, or press with a fork. Use a little water if the dough will not stick.

Place on a baking sheet and brush all over with one beaten egg as an egg wash, re-sealing any edges that open.

Bake at 375 for about 30 to 35 minutes, until golden brown.