Method

Pino: brown beef in a pan. Remove. Fry onions 15 minutes until very soft. Return beef; add cumin, paprika, ají de color and salt. Cook 5 minutes. The filling must be cooked and well-seasoned. Cool completely before filling — hot filling tears the dough.
About 5 min
Dough: rub cold lard/butter into flour and salt until crumbly. Add warm water gradually, mixing until a firm but pliable dough forms. Knead briefly; wrap and rest 20 minutes.
About 11 min
Divide dough into 8 balls. Roll each into a 15–18 cm circle, about 3mm thick.
About 11 min
Place 3 tbsp of pino filling on one half of the dough circle. Lay a quarter of hard-boiled egg on top. Add 1 olive and 3–4 raisins. Do not overfill.
About 11 min
Fold the dough over into a half-moon. Crimp the edge with your fingers in a repulgue (a decorative twisted border) or press with a fork. Brush with egg wash.
About 11 min
Bake at 200°C/400°F for 25–30 minutes until deep golden. Rest 5 minutes. Best eaten the same day while the pastry is flaky.
About 3 min

Nutrition per serving (estimate)

Contains: gluten, dairy, eggs