Beef Picadillo Empanadas

Instructions

1. Prepare the dough
   In a large bowl, whisk together flour and salt. Cut in the cold butter using a pastry cutter or your fingers 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 until smooth, then wrap in plastic and refrigerate for at least 30 minutes.
2. Make the picadillo 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 more. Add ground beef, breaking it up with a spoon, and cook until browned, about 7-8 minutes. Drain excess fat if necessary.
3. Season the filling
   Stir in cumin, oregano, and 1/2 teaspoon salt. Add chopped olives and raisins, stirring to combine. Cook for another 3-4 minutes until flavors meld. Remove from heat and allow to cool completely before filling empanadas.
4. Form the empanadas
   Preheat oven to 375°F (190°C). On a floured surface, roll out the dough to 1/8 inch thickness. Using a 4-5 inch round cutter or small bowl as a guide, cut out circles from the dough. Place 2 tablespoons of filling in the center of each circle.
5. Seal and crimp
   Moisten the edges of the dough circles with water. Fold the dough over the filling to form a half-moon and press edges firmly to seal. Crimp the edges with a fork or create a rope-like pattern by pinching and folding the dough. Transfer empanadas to parchment-lined baking sheets.
6. Bake to golden perfection
   Brush each empanada with egg wash for a golden finish. Using a small knife, cut a tiny slit 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.