Mpanadas Recipe

In a large bowl, whisk the all-purpose flour and salt together until evenly combined.

Pour in the hot water and olive oil, mixing with a spoon or your hands until a rough dough forms.

Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.

Wrap the dough in a clean cloth or plastic wrap and let rest for 20-30 minutes.

Heat a tablespoon of oil in a large skillet over medium heat. Add the chopped onion and diced pepper; cook until softened and lightly caramelized, about 5-7 minutes.

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

Increase heat to medium-high and add the ground beef. Break it up with a spoon and cook until browned and no pink remains, about 6-8 minutes. Drain any excess fat if needed.

Stir in the tomato paste, paprika, cumin, oregano, and black pepper. Cook for 2-3 minutes to bloom the spices and deepen the flavors.

Remove from heat and fold in the sliced olives and chopped hard-boiled eggs. Season with salt to taste if desired.

Roll the rested dough on a lightly floured surface to about 1/8 inch (3 mm) thick. Use a round cutter, about 4 inches (10 cm) in diameter, to cut circles.

Place about 2-3 tablespoons of filling on the center of each circle.

Fold the dough over the filling to form a semi-circle and crimp the edges tightly with a fork to seal. Repeat with remaining dough and filling.

Optional: brush the tops with beaten egg or water for a glossy finish.

Frying method: Heat vegetable oil or neutral oil in a deep pan to 350°F (175°C). Fry empanadas in batches until golden brown, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.

Baking method: Preheat oven to 400°F (200°C). Place empanadas on a parchment-lined baking sheet and bake for 20-25 minutes, or until golden and crisp.