Ingredients:

  • 2 1/2 cups (300g) all-purpose flour, plus extra for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (225g) unsalted butter, chilled and cut into cubes
  • 1/2 cup (120ml) ice water
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon (15ml) olive oil
  • 1 pound (450g) ground beef
  • 1 medium onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon dried oregano
  • Salt and pepper to taste
  • 1/4 cup (60ml) beef broth (or water)
  • 1/4 cup (20g) raisins (optional)
  • 1/4 cup (30g) green olives, chopped (optional)
  • 1 hard-boiled egg, chopped (optional)

Instructions:

  1. Combine flour and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just comes together. Flatten into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Heat olive oil in a large skillet over medium heat. Brown ground beef, breaking it up with a spoon. Drain any excess fat.
  3. Add onion and bell pepper to the skillet and cook until softened. Add garlic, chili powder, cumin, smoked paprika, and oregano. Cook for 1 minute more.
  4. Stir in beef broth, raisins, olives, and hard-boiled egg (if using). Season with salt and pepper. Simmer until liquid is absorbed, about 5-10 minutes. Remove from heat and let cool.
  5. Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out circles using a cookie cutter or bowl.
  6. Place a spoonful of filling in the center of each circle. Moisten edges with water or egg wash. Fold dough over to form a half-moon shape. Crimp edges with a fork to seal.
  7. Place empanadas on a baking sheet lined with parchment paper. Brush with egg wash. Bake for 25-30 minutes, or until golden brown.
  8. Let empanadas cool slightly before serving.