Beef Empanadas

Instructions

1. Prepare the dough
   In a large bowl, mix flour and salt. Cut in the butter using a pastry cutter until the mixture resembles coarse crumbs. Beat the egg with cold water and gradually add to the flour mixture, stirring until a dough forms. Knead gently, then wrap in plastic and refrigerate for at least 30 minutes.
2. Make the filling
   Heat olive oil in a large skillet over medium heat. Add onions and bell pepper, cooking until softened, about 5 minutes. Add garlic and cook for 30 seconds until fragrant. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if necessary.
3. Season the filling
   Add cumin, paprika, oregano, and salt to taste to the beef mixture. Stir well and cook for 2-3 minutes to blend flavors. Remove from heat and stir in the chopped olives. Allow the filling to cool completely before assembling empanadas.
4. Form the empanadas
   Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper. Roll out the chilled dough on a floured surface to 1/8 inch thickness. Cut out 5-inch circles using a round cutter or small bowl. Place 2 tablespoons of filling in the center of each circle.
5. Seal and crimp
   Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork or create a decorative rope edge by pinching and folding the dough. Transfer to prepared baking sheets.
6. Bake to golden perfection
   Brush the empanadas with egg wash for a golden finish. Using a small knife, cut a tiny vent in the top of each empanada to allow steam to escape. Bake for 20-25 minutes until golden brown and crisp. Allow to cool for 5 minutes before serving.