Beef Empanadas

Pastry

• 1 tsp salt
• 2 ½ oz vegetable shortening
• 13 oz all-purpose flour
• 6 - 6 ½ oz warm water, divided

Beef filling

• 19 ½ oz flank steak, semi-frozen, thinly sliced, divided
• 3 oz pitted black olives
• 4 oz red bell pepper, de-seeded and de-stemmed
• 2 oz white onion, cut into pieces
• ½ oz olive oil
• 5 oz fresh Roma tomatoes, quartered
• 2 garlic cloves
• 1 tbsp Worcestershire sauce
• ½ tsp ground cumin
• ¼ tsp oregano
• ¾ tsp salt
• ¼ tsp ground black pepper

Assembly

• all-purpose flour, to dust
• 1 large egg, beaten for egg wash