Leftover Empanadas with Spiced Yoghurt by Jessica Rosval

Mix all the dry ingredients in a stand mixer at a slow speed. Then add the beef fat. When you have a sandy texture, add the iced cold water and mix for a few minutes until you have a dough.

Put the dough in a biodegradable bag and place in the fridge for 30 minutes.

Chop your leftover beef brisket into small pieces.
Add a drop of oil to a pan, place on medium heat, add the garlic. Add the meat and the apricots. Add the cumin and then the broth. Turn the heat to low and let simmer. Add salt, pepper, toasted almonds and freshly chopped parsley. Transfer to a bowl and allow to cool.
Take the chilled dough and roll it out, using a little flour to stop it from sticking. Roll to a thickness of about 2mm. Use a cookie cutter to cut out some circular shapes.
Put a squashed ball of filling on the cut dough circle. Brush the ‘lip’ of the dough with an egg wash – one egg with a little milk, whisked. It helps to ‘close the dough’.
Close the dough – hold the dough with your index finger and thumb, with your other fingers, push the meat filling back a little, which will help shape the empanada a little.
With a fork, press down the outer edge of each empanada.
Gently place on a tray lined with parchment paper, brush with egg wash again and put in the oven at 180 degrees for about 10-12 minutes or until golden brown on the outside.
Mix all the ingredients for the yoghurt sauce in a bowl.
Take the empanadas from the oven and plate, topped with some fresh herbs, seasoned with olive oil. Serve together with the yoghurt sauce.