Step 1

Mix all the dry ingredients in a stand mixer at a slow speed. Then add the beef fat. When you have a sandy texture

Step 2

add the iced cold water and mix for a few minutes until you have a dough.Put the dough in a biodegradable bag and place in the fridge for 30 minutes.Chop your leftover beef brisket into small pieces.Add a drop of oil to a pan

Step 3

place on medium heat

Step 4

add the garlic. Add the meat and the apricots. Add the cumin and then the broth. Turn the heat to low and let simmer. Add salt

Step 5

pepper

Step 6

toasted almonds and freshly chopped parsley. Transfer to a bowl and allow to cool.Take the chilled dough and roll it out

Step 7

using a little flour to stop it from sticking. Roll to a thickness of about 2mm. Use a cookie cutter to cut out some circular shapes.Put a squished ball of filling on the cut dough circle. Brush the ‘lip’ of the dough with an egg wash – one egg with a little milk

Step 8

whisked. It helps to ‘close the dough’.Close the dough – hold the dough with your index finger and thumb

Step 9

with your other fingers

Step 10

push the meat filling back a little

Step 11

which will help shape the empanada a little.With a fork

Step 12

press down the outer edge of each empanada.Gently place on a tray lined with parchment paper

Step 13

brush with egg wash again and put in the oven at 180 degrees for about 10-12 minutes or until golden brown on the outside.Mix all the ingredients for the yoghurt sauce in a bowl.Take the empanadas from the oven and plate

Step 14

topped with some fresh herbs

Step 15

seasoned with olive oil. Serve together with the yoghurt sauce.