Ingredients:

  • 2 1/2 cups (300g) all-purpose flour, plus extra for dusting
  • 1 teaspoon (6g) salt
  • 1 cup (227g) cold unsalted butter, cut into 1/2-inch cubes
  • 1/2 cup (120ml) ice water
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon (15ml) olive oil
  • 1 large yellow onion, finely chopped (approx. 150g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 pound (450g) ground beef (15-20% fat)
  • 1 red bell pepper, finely diced (approx. 150g)
  • 1 teaspoon (3g) ground cumin
  • 1/2 teaspoon (1.5g) smoked paprika
  • 1/4 teaspoon (0.75g) chili powder (optional)
  • 1 (14.5 ounce) can (411g) diced tomatoes, undrained
  • 1/2 cup (120ml) beef broth
  • 1/4 cup (60g) green olives, pitted and chopped
  • 2 tablespoons (30g) raisins (optional, but adds a nice sweetness)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Make the Dough: Combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water until dough comes together. Flatten into a disc, wrap in plastic wrap, and chill for at least 1 hour.
  2. Prepare the Filling: Heat olive oil in a large skillet over medium heat. Add onion and garlic and sauté until softened. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Simmer the Filling: Stir in bell pepper, cumin, smoked paprika, chili powder (if using), diced tomatoes, and beef broth. Bring to a simmer, reduce heat, and cook for 20 minutes, or until the sauce has thickened. Stir in olives and raisins (if using). Season with salt and pepper to taste. Let cool slightly.
  4. Assemble the Empanadas: Preheat oven to 375°F (190°C). Roll out dough on a lightly floured surface to about 1/8-inch thickness. Cut out circles using a 4-inch cookie cutter.
  5. Fill and Seal: Place about 2 tablespoons of filling in the center of each dough circle. Moisten the edges of the dough with water. Fold the dough over to form a half-moon shape and press the edges together to seal. Crimp the edges with a fork.
  6. Bake: Place empanadas on a baking sheet lined with parchment paper. Brush with beaten egg. Bake for 25-30 minutes, or until golden brown.
  7. Cool and Serve: Let cool slightly before serving.