Beef Empanadas

Ingredients

Instructions

1. 1

   MAKE THE FILLING: Heat a large skillet over medium-high heat. Add ground beef and onion, breaking the meat into small crumbles with a wooden spoon. Cook 8-10 minutes until beef is browned with no pink remaining. Tilt the pan and spoon out excess fat. Stir in cumin and smoked paprika, cook 1 minute until fragrant.

2. 2

   COOL AND FINISH FILLING: Transfer filling to a bowl and let cool 15 minutes. Stir in sliced olives and chopped hard-boiled eggs. Season with salt to taste. Set aside.

3. 3

   MAKE THE DOUGH: Place flour in a large bowl. Cut cold butter into small cubes and add to flour. Use your fingertips to rub the butter into the flour until it resembles coarse crumbs. Beat the egg with cold water, then add to the flour mixture. Mix with a fork, then knead briefly until dough comes together. Wrap in plastic and refrigerate 15 minutes.

4. 4

   ROLL AND CUT: Preheat oven to 400°F (200°C). Line a baking sheet with parchment. Roll dough on a floured surface to 1/8 inch thick. Use a 5-inch round cutter or a bowl as a guide to cut circles. Re-roll scraps to cut more. You should get about 12 circles.

5. 5

   ADD FILLING: Place 2 heaping tablespoons of filling on one half of each circle, leaving a 1/2-inch border around the edge.

6. 6

   FOLD AND SEAL: Dip your finger in water and moisten the edges of the circle. Fold the empty half over the filling to form a half-moon. Press edges firmly together, pushing out any air. Use a fork to crimp the sealed edge along the entire curve.

7. 7

   BAKE UNTIL GOLDEN: Place empanadas on the prepared baking sheet. Beat an extra egg with 1 tablespoon water to make an egg wash. Brush the tops of each empanada. Bake 20-25 minutes until golden brown. Let cool 5 minutes before serving.