Beef Empanadas

Make the Dough

Combine the flour and 1 teaspoon salt in a large mixing bowl and whisk to blend.

Add the cold cubed butter to the flour mixture.

Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs with pea-sized butter pieces remaining.

In a small bowl, whisk together the 1 egg, cold water, and white vinegar.

Pour the egg mixture into the flour mixture gradually, stirring with a fork until the dough just comes together.

Turn the dough out onto a lightly floured surface and gently knead 3–4 times until smooth.

Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Make the Filling

Heat 2 tablespoons olive oil in a large skillet over medium heat.

Add the diced onion and red bell pepper to the skillet.

Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.

Add the minced garlic and cook for 1 minute until fragrant.

Add the ground beef to the skillet, breaking it apart with a wooden spoon.

Cook the beef until fully browned and no pink remains, about 6–8 minutes.

Carefully drain off any excess fat from the skillet.

Stir in the cumin, smoked paprika, oregano, cayenne, 1 teaspoon salt, and black pepper.

Add the tomato paste and stir to coat the beef mixture evenly.

Cook for 2 more minutes until the paste darkens slightly.

Remove the skillet from the heat and stir in the chopped olives and raisins.

Let the filling cool completely to room temperature, then gently fold in the chopped hard-boiled eggs.

Preheat the Oven

Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.

Assemble the Empanadas

Remove the chilled dough from the refrigerator and divide it into 16 equal pieces.

On a lightly floured surface, roll each dough piece into a circle about 5 inches in diameter and 1/8-inch thick.

Place 2 tablespoons of the cooled beef filling in the center of each dough circle.

Brush the edges of the dough circle lightly with the beaten egg wash.

Fold the dough over the filling to form a half-moon shape and press the edges firmly together.

Crimp the sealed edge by folding and pressing small pleats along the border, or press with a fork to seal.

Place the assembled empanadas on the prepared baking sheets, spacing them 1 inch apart.

Bake

Brush the tops of all empanadas evenly with the remaining beaten egg wash.

Use a sharp knife to cut a small vent slit in the top of each empanada.

Bake for 22–25 minutes, until the empanadas are deep golden brown.

Remove from the oven and let rest for 5 minutes before serving.