Empanadas Recipe

Combine Dry Ingredients

In a large mixing bowl, combine the all-purpose flour and salt.

Add Butter

Cut the unsalted butter into the flour mixture using a fork or pastry cutter until the mixture resembles coarse crumbs.

Mix Wet Ingredients

In a separate bowl, whisk the egg and cold water together.

Form Dough

Gradually add the egg mixture to the flour mixture, stirring until a dough forms. Knead gently until smooth.

Chill Dough

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

Cook Beef

In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.

Sauté Vegetables

Add the chopped onion, minced garlic, and green bell pepper to the skillet. Cook until vegetables are tender.

Season Filling

Stir in the olives, cumin, paprika, salt, and black pepper. Cook for an additional 2-3 minutes.

Cool Filling

Remove the skillet from heat and let the filling cool while you prepare the dough.

Preheat Oven

Preheat your oven to 400°F (200°C).

Roll Dough

On a floured surface, roll out the chilled dough to about 1/8 inch thick.

Cut Circles

Use a round cutter to cut out circles from the dough, approximately 4 inches in diameter.

Fill Empanadas

Place a tablespoon of the filling in the center of each dough circle. Fold over and press the edges to seal.

Egg Wash

Beat the additional egg and brush the mixture over the empanadas for a golden finish.

Bake

Place empanadas on a baking sheet and bake in the preheated oven for 20-25 minutes or until golden brown.