Empanada dough with beer and paprika

Ingredients

• 500 g all-purpose flour
• 150 ml beer
• 150 ml olive oil
• 1 tablespoon sweet paprika
• 1 teaspoon salt
• 1 egg, for brushing

Step-by-step preparation

1. Preheat the oven to 180 °C.
2. In a large bowl, mix the flour, sweet paprika and salt until well combined.
3. Add the olive oil and beer and mix until a soft, elastic dough forms.
4. Dust a clean, flat surface with a little flour and place the dough on it.
5. Roll out the dough to about 1 cm thick.
6. Cut the dough into circles or squares, depending on the size and shape of empanadas you want.
7. Fill each piece with your choice of filling (meat, chicken, vegetables, etc.) and seal the edges by pressing with your fingers or a fork.
8. Place the empanadas on a greased baking sheet, leaving space between them.
9. Beat the egg and brush it over each empanada.
10. Bake in the preheated oven for 20–25 minutes, until the empanadas are golden and crisp.