Stirfry beef in 2 tablespoons butter

Add cumin powder, 1/2 tablespoon salt and chilli sauce, cook until done but still juicy. Remove from heat

Stirfry onion in 2 tablespoons butter

Add 1/2 tablespoon salt and 2 tablespoons paprika. Remove from heat when cooked but still a bit hard/crunchy.

Mix cooked onion and beef, adjust seasoning to taste (should be a bit salty and spicy since the dough will be neutral taste). Refrigerate (any remaining juices will get hard and make it easier to fill the empanadas)

Mix flour, slowly adding water, butter and paprika/oil. Leave some water for the last (you might not need to use all the water). If the dough is too moist or too dry, adjust with more flour or water. Knead until uniform and not sticky

Cover the dough with film or cloth to keep warmth

Divide dough into the desired amount of empanadas (20 or more if you want them smaller)

Roll the dough for each empanada into a circle, add the filling plus one olive. To make both ends of the dough stick, dip a finger in warm water and “paint” all around the edge of the dough. Close the empanada by rolling and pressing the dough all along the edge. Make holes with a fork to prevent the empanada from bursting in the oven. Brush eggwhite on the empanada.

Put empanadas on baking sheet on an oven tray and bake at 200 Celsius for 20-25 mins until brown (lower time to 12-15 if you make smaller empanadas).

Remove from oven, put on tray covered with cloth, let rest for 15 mins before serving.