Empanadas Recipe

Make the Dough

In a large bowl, mix the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the egg and water until the dough comes together. Knead briefly on a floured surface, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Prepare the Filling

In a skillet, heat olive oil over medium heat. Add onions and bell pepper, sauté until soft. Add garlic and cook for another minute. Stir in the ground beef, cumin, paprika, salt, and pepper. Cook until the beef is browned. Remove from heat and let cool.

Assemble the Empanadas

Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface to about 1/8-inch thickness. Cut circles using a large cookie cutter or a glass. Place a spoonful of filling in the center of each circle. Fold over and press the edges to seal, using a fork to crimp the edges if desired.

Bake the Empanadas

Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with an egg wash (beaten egg with a splash of water) for a golden finish. Bake for 20-25 minutes or until golden brown.