Beef Empanadas

Ingredients

For the Dough

• 3 cups all-purpose flour
• 1 tsp salt
• 1 cup (2 sticks) cold unsalted butter, cut into small cubes
• 1 large egg
• 1/4 to 1/2 cup ice water
• 1 tsp white vinegar

For the Filling

• 1 lb lean ground beef
• 1 small onion, finely diced
• 1/2 red bell pepper, finely diced
• 2 hard-boiled eggs, chopped
• 1/2 cup green olives, pitted and chopped
• 1 tsp paprika
• 1/2 tsp ground cumin
• Salt and freshly ground black pepper to taste
• 1 egg, beaten (for sealing and brushing)

Instructions

Step 1: Make the Dough

In a food processor, pulse the flour and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. In a small bowl, whisk the egg, vinegar, and 1/4 cup of ice water. Add this to the flour mixture and pulse until the dough starts to come together. Add more water a tablespoon at a time if needed. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

Step 2: Prepare the Filling

In a large skillet over medium heat, cook the ground beef until browned. Add the onion and bell pepper, cooking until softened (about 5 minutes). Stir in the paprika, cumin, salt, and pepper. Remove from heat and let cool slightly. Stir in the chopped hard-boiled eggs and olives.

Step 3: Assemble

Preheat oven to 375°F (190°C). Roll out the dough on a floured surface to about 1/8 inch thickness. Cut out circles using a 4-5 inch round cutter. Place a spoonful of filling in the center of each circle. Brush the edges with beaten egg. Fold the dough over the filling to create a half-moon shape and press the edges to seal. You can crimp the edges with a fork or fold them over with your fingers.

Step 4: Bake

Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the remaining beaten egg for a golden finish. Bake for 20-25 minutes, or until golden brown.

Step 5: Serve

Let cool for a few minutes before serving. They are delicious warm or at room temperature.

Chef's Tips

• Cold Ingredients: Keep your butter and water ice-cold for the flakiest pastry.
• Don't Overfill: Be careful not to overfill the empanadas, or they might burst open during baking.
• Make Ahead: You can freeze unbaked empanadas for up to 3 months. Bake straight from frozen, adding a few extra minutes to the cooking time.

Variations

• Chicken: Use shredded cooked chicken instead of beef.
• Vegetarian: Fill with black beans, corn, and cheese.
• Spicy: Add diced jalapeños or cayenne pepper to the beef mixture.

Storage Instructions

Store leftover baked empanadas in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or toaster oven to maintain crispiness.

Nutritional Information

Per empanada:

• Calories: 280
• Protein: 12g
• Carbohydrates: 24g
• Fat: 16g
• Fiber: 1g
• Sodium: 320mg