Spiced Egg and Vegetable Empanadas

1.In a large mixing bowl, combine the all-purpose flour and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs.

2.Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Knead gently for about 2 minutes until smooth. Wrap in plastic wrap and refrigerate for 30 minutes.

3.In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

4.Add the chopped capsicum to the skillet and cook for another 3-4 minutes until softened. Stir in the cumin, paprika, black pepper, chili powder, and salt. Cook for an additional minute to toast the spices. Remove from heat and let cool slightly.

5.In a separate bowl, whisk the eggs and season with salt. Scramble the eggs in a non-stick skillet over medium heat until just set, about 3-4 minutes. Remove from heat and let cool.

6.Combine the sautéed vegetables and scrambled eggs in a bowl. Add the grated cheese and mix well to combine.

7.Preheat your oven to 375°F (190°C).

8.On a floured surface, roll out the chilled dough to about 1/8 inch thick. Use a round cutter (about 4-5 inches in diameter) to cut out circles from the dough.

9.Place a tablespoon of the egg and vegetable mixture in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges together to seal. Use a fork to crimp the edges for a decorative touch.

10.Arrange the empanadas on a baking sheet lined with parchment paper. Brush the tops with a little olive oil or beaten egg for a golden finish.

11.Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy. Remove from the oven and let cool slightly before serving.

12.For the sauce, mix the tomato sauce and chili sauce in a small bowl. Adjust seasoning to taste.