Empanaditas de carne

On a clean surface, place the flour in a volcano shape and add in the middle butter, margarine, egg, sugar and salt. Gradually add the water and start mixing with your hands, from the inside to the outside, until you manage to form an elastic dough that does not stick to your hands. Wrap it in paper film and let to rest in the refrigerator for about 25 minutes.

In a bowl, place the meat together with onion, garlic, parsley, thyme and a teaspoon of cumin. Let everything rest for at least two hours in the refrigerator, covered with clear paper.

After two hours, in a thick-bottomed pan, sauté the meat over medium heat and slowly add the vegetables. Add the second teaspoon of cumin, salt and grounded black pepper and leave on the heat, stirring regularly, until the meat is well cooked.  Turn off the heat and reserve until cool. Add the rest of the ingredients, mix well and set aside.

Cut the dough into 4 equal parts and begin to stretch the first one on a floured surface. With a cookie cutter, cut circles about 8 cm in diameter. Repeat the process with the rest of the dough. Cover to avoid it to dry.

Place one of the circles in the palm of your hand and moisten the edges on it. Place a teaspoon of the filling in the center and close the disc, pressing lightly the edge to avoid spilling the filling during baking (see the picture). Make folds on the edge.

Repeat step 2 with the rest of the discs until the dough and filling are finished. Cover the empanaditas with the lightly beaten egg and bake the them at 180 Celsius for about 25 minutes or until the dough turn brown.