Beef and Mushroom Empanadas

Ingredients

• 3 cups (450 grams) all-purpose flour
• ¼ teaspoon salt
• 1 cup (226 grams) unsalted butter, cut into cubes and chilled
• 1 egg (room temperature)
• 4 tablespoons water
• Small handful fresh parsley (finely chopped)
• 2 tablespoons fresh oregano (finely chopped)
• 1 scallion/spring onion (finely chopped)
• 1 garlic clove (finely chopped or grated)
• 1 small red chili pepper (seeded and deveined, finely chopped)
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• ½ cup (118 ml) light olive oil
• 1 tablespoon vegetable oil
• 2 cups (250 grams) portobello mushrooms, finely chopped
• 1 pound (453 grams) ground beef
• 1 small onion (finely chopped)
• 1 large carrot (finely chopped)
• ¾ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 garlic cloves (finely chopped or grated)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 cup (225 grams) tomato puree
• ½ cup (90 grams) pitted green olives, finely chopped

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