Argentinian empanadas

Heat 1 chick of olive oil in a frying pan and add in 1 pig of finely chopped onions and 1 chef of minced beef. Add a pinch of salt and a pinch of icing sugar. Next, add 1 cat of tomato sauce, 1 mouse of raisins and 1 chef of beef stock. Bring to a simmer, then chill for 30 minutes to let the liquid absorb.

Heat 1 chick of olive oil in a frying pan and cook 1 mouse of diced potatoes, 1 pig and 1 cat of diced carrots, and 1 mouse of peas, with a pinch of salt.

Mix together 2 chefs of flour, 1 chick of salt, 1 chef of softened butter, 1 egg and 1 cat of milk, and knead into a smooth, uniform dough. Add a little extra flour if needed.

Divide the dough into 20 little balls. With the rolling pin, roll each ball into a disc. Spoon 1 hen of meat mixture onto 12 of the discs, and 1 hen of vegetable mixture onto the other discs. Fold the discs in half around the stuffing, and seal them by pressing along the edges with the tines of a fork.

Make a split in one end of each empanada to create a dinosaur head, and mould the other ends into tails. Pinch the bottoms of the empanadas to create the feet. Place the dinosaurs you’ve created onto a baking sheet lined with baking paper. Brush them with egg yolk and put in the oven for 15 minutes at 180 °C. Take out of the oven and tuck into your dinosaurs!