Pork Belly Empanaditas with White Beans and Smoked Paprika

Mix flour and salt in a large bowl. Pour in olive oil and warm water, add the egg, and work with your hands until a smooth, slightly tacky dough forms — about 3 minutes of kneading. Wrap in cloth and rest at room temperature while you prepare the filling.

Heat 2 tablespoons olive oil in a heavy-bottomed pan over medium-high heat until the oil shimmers. Add the diced pork belly in a single layer and cook undisturbed for 4-5 minutes until deeply golden on the underside. Flip and cook another 3-4 minutes until second side is golden. Lift out and set aside, leaving the fat in the pan.

Reduce heat to medium. Add the diced onion to the pork fat remaining in the pan and cook 5-6 minutes, stirring occasionally, until softened and lightly golden at the edges. Add the minced garlic and cook 1 minute more, until fragrant.

Stir in 2 teaspoons paprika and white pepper, cooking the spices for 30 seconds until they bloom in the oil. Add the cooked white beans and the browned pork belly back to the pan. Toss everything together gently, season with 1 teaspoon salt, and cook 2 minutes to meld the flavors. Remove from heat and let cool slightly — the filling should not be piping hot when you fill the empanadas.

Preheat oven to 190°C (375°F). Divide the rested dough into 8 equal portions (about 60g each). On a lightly floured surface, roll each portion into a 12cm circle.

Place 2-3 tablespoons of the pork and bean filling off-center on each circle. Fold the dough over to create a crescent, press the edges firmly to seal, and crimp with the tines of a fork. Transfer to a baking sheet lined with parchment.

Whisk the remaining egg with a splash of water and brush lightly over each empanadita. Bake for 20-22 minutes, until the pastry is fully set and deep golden at the edges. Rotate the tray once halfway through for even color.

Remove from the oven and let the empanaditas rest 3-4 minutes on the tray. Drizzle generously with olive oil and dust lightly with extra paprika. Serve warm or at room temperature — these hold beautifully for a-table spread.