Ecuadorian-Style Baked Achiote Beef Empanadas (15 Pieces)

Mix three cups flour and 1/4 tsp dough salt with 170g diced unsalted butter until crumbly, by hand or food processor.

Add one egg, then water gradually starting with 60ml, using no more than 120ml as needed until dough clumps. Divide into two discs.

Finely dice one onion and three garlic cloves. Measure 1 tbsp oregano, 2 tsp cumin and 2 tsp achiote.

Heat 4 tbsp oil in a large pan over medium heat. Cook onion and garlic for 4–5 minutes until softened.

Stir in oregano, cumin, achiote, 1/2 tsp salt and 1/4 tsp pepper. Add 454g ground beef, break up and cook until the filling reaches at least 71°C with a thermometer.

Spread cooked beef in a wide shallow dish to cool enough to handle. Never leave the filling at room temperature for more than two hours; refrigerate if delayed.

Roll dough to about 2–3mm thick and cut fifteen circles roughly 11cm across, re-rolling trimmings as needed.

Divide filling into fifteen portions, spoon onto dough circles, fold in half and pinch edges closed. Crimp edges with a fork.

Preheat oven to 200°C. Place empanadas on a parchment-lined tray and brush with one beaten egg.

Bake at 200°C for about 20 minutes until golden, the egg wash is fully set and the pastry is cooked through. Cool briefly before serving.

Serve 15 pastries. Refrigerate leftovers in shallow containers within two hours, eat within 3–4 days, and reheat the center to 74°C.