Fry the onions gently in olive oil until translucent, add the garlic and fry for a further minute. Add the meat and fry until browned on all sides. Stir in the currants, chilli, paprika, cumin, salt and pepper. Turn off heat and set aside until cold, then, for really juicy empanadas put in fridge until it solidifies.
Preheat the oven to 200 C / Gas 6.
Roll out the pastry into circles approximately 3mm thick and about 10-13cm in diameter.
Put 1-2 tablespoons of filling into the middle of each circle. Add a green olive and an egg wedge. Lightly moisten the edges with a little water and fold the pastry over. Press the edges together well. Brush the top with milk and place on a greased baking sheet with a little space between each.
Bake for 15-20 minutes or until golden brown.
Try this with Finca Las Moras Bonarda, an explosion of blueberries, blackberries and cherries, with hints of vanilla and roasted coffee. Ideal with the rich meaty filling of the empanadas.