Empanadas (2) Recipe

Combine the flour and a pinch of salt in a small bowl. Cut the cold butter into the flour with a fork or fingertips until mixture resembles coarse crumbs.

Add cold water, 1 teaspoon at a time, and mix until dough just comes together. Add up to the second teaspoon only if needed. Do not overwork.

Form the dough into a small disk, wrap in plastic or cover, and refrigerate for at least 15 minutes while you prepare the filling.

Heat vegetable oil in a small skillet over medium heat. Add chopped onion and sauté 2–3 minutes until translucent.

Add minced garlic and cook 30 seconds until fragrant. Add ground beef, breaking it up with a spoon, and cook until browned, about 4–5 minutes.

Stir in smoked paprika, cumin, salt, and pepper. Add chopped olives and raisins (if using). Cook 1 minute to let flavors combine. Remove from heat and let cool slightly.

Heat olive oil in a small skillet over medium heat. Add chopped onion and sauté 2–3 minutes until softened.

Add minced garlic and cook 30 seconds. Add shredded cooked chicken and diced tomato. Stir to combine and heat through, about 2 minutes.

Season with cumin, oregano, salt and pepper. Cook 1 minute more, remove from heat and let cool slightly.

Heat olive oil in a small skillet over medium heat. Add onion and bell pepper and sauté 3–4 minutes until softened.

Add minced garlic, corn, and grated zucchini. Cook 2–3 minutes until vegetables are tender and most moisture has evaporated.

Season with smoked paprika, salt and pepper. Remove from heat and let cool slightly.

Preheat oven to 400°F (200°C). Line a small baking sheet with parchment.

On a lightly floured surface, roll the chilled dough disk to a circle about 4–5 inches (10–12 cm) in diameter and roughly 1/8 inch thick.

Place about 2–3 tablespoons (or the entire prepared filling amount) of your chosen filling in the center of the dough, leaving a 1/2-inch edge.

Brush the edge with a little beaten egg (use half an egg). Fold the dough over to form a half-moon and press edges to seal. Crimp the edge with a fork or fold in a decorative rope.

Transfer empanadas to the prepared baking sheet. Brush tops with remaining egg wash.

Bake for 15–18 minutes or until golden brown. Remove from oven and let rest 5 minutes before serving.