Smoked Paprika Beef Turnover with Caramelized Onion

Heat 2 tbsp olive-oil in a large skillet over medium-low heat. Add the sliced yellow-onion and cook 35-40 minutes, stirring every 8-10 minutes, until deeply golden, jammy, and sweet. Season with ½ tsp salt. Remove from heat and set aside.

Toss the beef-steak cubes with smoked-paprika, remaining ½ tsp salt, black-pepper, and minced garlic until evenly coated.

In a separate skillet over high heat, heat remaining 1 tbsp olive-oil until shimmering. Add the seasoned beef and sear 3-4 minutes per side until richly charred on the outside and cooked to at least 63C internally. Remove from heat and let rest 5 minutes.

Transfer seared beef to a cutting board and dice into smaller ½-inch pieces for easier turnover filling.

Combine all-purpose-flour and 1 tsp salt in a large bowl. Add cold cubed butter and work with your fingertips or a pastry cutter until the mixture resembles coarse breadcrumbs with pea-sized lumps.

Gradually pour in cold whole-milk, mixing with a fork until a rough dough forms. Gather into a ball, wrap in plastic wrap, and refrigerate 30 minutes to chill.

Preheat oven to 200C (392F). On a floured surface, roll the chilled pastry to ¼-inch thickness. Cut into 4 equal rectangles or large squares.

Divide the caramelized onion and diced beef filling evenly among the pastry pieces, placing the mixture on one half of each piece.

Fold the pastry over the filling to enclose. Crimp the edges firmly with a fork to seal. Transfer to a baking sheet lined with parchment paper.

Brush the tops and edges with beaten egg for a golden finish. Cut 2 small slits in each turnover to allow steam to escape.

Bake 25-30 minutes, until the pastry is deeply golden and crisp at the edges. Let rest 5 minutes before serving warm.