Argentinian Beef Empanadas

• 280g ground beef
• 60ml olive oil
• 50g dry onion
• 10g garlic
• 40g sweet red pepper
• 60g red kidney beans
• 50ml dry red wine
• 30g tomato paste
• 80ml tomato juice
• 10g cumin (spice)
• 5g oregano
• salt
• 5g Tabasco
• 10g fresh coriander
• 25g grated cheddar cheese
• 5 taco shells (optional)
• sunflower oil for frying

For the dough

• 500g 'Farina 00' flour
• 15g salt
• 15g baking powder
• 167g unsalted butter
• 250g strained yogurt
• a little water (if needed)

For the dough:

1. Place the flour, salt, and baking powder in the mixer bowl.
2. Mix and add the butter in small pieces.
3. Mix, and when coarse crumbs form, add the yogurt and, if necessary, a little water until a soft dough forms.

For the filling:

4. Pour the olive oil into a pan and sauté the onion. Then, add the garlic and continue sautéing. Add the ground beef and stir until the meat changes color, about 8-10 minutes. Add the pepper, beans, and deglaze with the wine. Let the alcohol evaporate and add the tomato paste and tomato juice. Add the cumin, oregano, Tabasco, and fresh coriander. Let the meat mixture cool down.
5. Take a piece of dough and roll it out into a round sheet. Place 1 spoonful of the filling inside and close it. Wet the edge with water to seal it well and press with a fork. Repeat the same with the remaining ingredients.
6. Heat the sunflower oil and fry the empanadas. Alternatively, you can put the filling into taco shells and sprinkle plenty of cheddar cheese on top.