Smoky Ground Beef Empanadas with Buckwheat Crust

In a large bowl, whisk together buckwheat flour, all-purpose flour, and salt. Add cold cubed butter and work it in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

Create a well in the center. Crack the egg into the well and add ice water. Stir with a fork, gradually incorporating the flour from the sides until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead briefly, 1-2 minutes, until smooth. Flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes while you prepare the filling.

Heat olive oil in a large skillet over medium heat. Add diced onion and cook, stirring occasionally, for 5-6 minutes until softened and translucent.

Add minced garlic and cook for 1 minute until fragrant. Push the aromatics to one side of the pan and increase heat to medium-high.

Add ground beef to the pan, breaking it apart with a wooden spoon. Cook for 8-10 minutes, stirring occasionally, until the beef is fully browned with no pink remaining. Use a meat thermometer to confirm internal temperature reaches 71°C.

Stir in paprika, cumin, salt, and black pepper. Cook for 2 minutes, allowing the spices to bloom and the mixture to become fragrant and darker in color.

Fold in the boiled potato cubes and fresh parsley. Remove from heat and let the filling cool completely before assembling empanadas.

Preheat your oven to 200°C. Line a baking sheet with parchment paper.

On a lightly floured surface, roll out the chilled dough to about 3mm thickness. Cut out circles using a 12cm round cutter or inverted bowl.

Place 2 tablespoons of cooled filling in the center of each dough circle. Dampen the edges with water, fold in half, and crimp firmly with a fork to seal.

Arrange empanadas on the prepared baking sheet. Brush the tops generously with beaten egg wash.

Bake for 25-30 minutes, rotating the pan halfway through, until the crusts are deeply golden and cooked through. Let rest 5 minutes before serving.