Picadillo-Filled Empanadas

Ingredients:

• 1 tomato
• 1 tbsp. vegetable oil
• 220 g of ground beef
• 1/4 cup chopped white onion
• 1/4 cup shredded carrots
• 0.5 cups pitted green olives, chopped
• 0.5 cup raisins
• 1 large egg
• 2 sheets of frozen puff pastry (0.5 kg package), thawed
• Flour, for work

Preparation:

1. Preheat oven to 175°C. Bring a small saucepan of salted water to a boil, drop in the tomato, and blanch for 30 seconds. Remove with a slotted spoon and let cool for 5 minutes, then peel and puree in a blender until smooth.
2. Heat the vegetable oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until all the meat is browned, about 7 minutes. Sprinkle with 1/2 teaspoon of salt. Add the onion, carrot, olives, raisins, and pureed tomato. Simmer over low heat until thickened, about 2 minutes, then remove from the heat.
3. In a small bowl, whisk the egg with 2 teaspoons of water. Spray a baking sheet with cooking spray. Working with 1 sheet of puff pastry at a time, lay it out on a lightly floured surface. Dust a floured rolling pin and roll the dough into a 10-inch (25 cm) square, about 1/4 inch (0.5 cm) thick. Cut the dough into four 5-inch (12.5 cm) squares. Spoon 1/4 cup of the picadillo mixture into the center of each square. Brush the edges with beaten egg and fold the dough diagonally to form a triangle. Crimp the edges with a fork.
4. Place the empanadas on the prepared baking sheet and brush with the remaining egg. Bake until golden brown, about 25 minutes.