Empanadas Monumental Recipe

Make the Dough

In a large mixing bowl, combine the all-purpose flour and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs.

Add Egg Yolks and Water

Stir in the egg yolks and cold water a little at a time until the dough comes together.

Knead the Dough

Turn the dough onto a floured surface and knead it gently until smooth, about 5 minutes.

Chill the Dough

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Cook the Filling

In a large skillet over medium heat, add the ground beef and cook until browned, breaking it up with a spoon.

Add Vegetables and Spices

Add the diced onion, minced garlic, and green bell pepper to the skillet. Cook until the vegetables are soft, about 5 minutes. Stir in the cumin, paprika, salt, and black pepper.

Add Olives

Mix in the sliced olives and cook for another 2 minutes. Remove from heat and let the filling cool.

Roll Out the Dough

Preheat your oven to 375°F (190°C). On a floured surface, roll out the chilled dough to about 1/8 inch thickness.

Cut and Fill the Dough

Using a round cutter or a glass, cut out circles from the dough. Place a tablespoon of filling in the center of each circle.

Seal the Empanadas

Fold the dough over the filling to create a half-moon shape. Press the edges to seal and use a fork to crimp the edges.

Egg Wash and Bake

Brush the tops of the empanadas with the beaten egg. Place them on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until golden brown.