Instructions: 1 For the Dough: Sift the flour and salt into a large bowl. Stir in the butter and half the egg, and gradually work in enough warm water to make a firm dough.

2 Knead virogously for 5-10 minutes until the dough is smooth, cover it with a cloth and allow it to rest for 15-30 minutes.

3 For the Filling: Heat the oil in a large pan and cook the beef of chicken, salad onions and paprika for 4-5 minutes until well browned.

4 Stir in the chilli flakes, tomato puree, cumin, raisins, hard boiled eggs and olives. Simmer together for five minutes, season and leave to cool.

5 Roll out the dough to a thickness of about 3mm/1/8". Cut round a saucer to make 24 circles 12cm/4 3/4" in diameter. Divide the filling between the dough circles and moisten the edges. Fold over the enclose the filling and press down well to seal.

6 Brush empanadas with a little oil and cook on medium coals for 4-5 minutes on each side until golden. Serve warm with the salads.

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