Spanish Empanadas

Instructions

1. Prepare the dough
   In a large bowl, mix flour and salt. Cut in the cold butter until mixture resembles coarse crumbs. In a separate bowl, combine water and vinegar. Gradually add to flour mixture, stirring until dough forms. Knead briefly, shape into a disc, wrap in plastic, and refrigerate for 30 minutes.
2. Make the filling
   Heat olive oil in a large skillet over medium heat. Add onions and sauté until translucent, about 5 minutes. Add garlic and cook for 30 seconds. Add ground beef and cook until browned, breaking it up with a wooden spoon. Drain excess fat if necessary.
3. Season the filling
   Add diced bell pepper, tomato paste, paprika, and cumin to the meat mixture. Cook for 5 minutes until vegetables soften. Stir in chopped olives and season with salt and pepper. Remove from heat and let cool completely.
4. Shape the empanadas
   Preheat oven to 375°F (190°C). On a floured surface, roll out dough to 1/8-inch thickness. Use a 5-inch round cutter to cut circles. Place 2 tablespoons of filling in the center of each circle. Fold dough over to form a half-moon and press edges to seal.
5. Crimp and finish
   Use a fork to crimp edges or fold the edge over itself in a rope-like pattern. Transfer empanadas to parchment-lined baking sheets. Brush tops with beaten egg wash. Cut a small slit in the top of each empanada to allow steam to escape.
6. Bake to golden perfection
   Bake empanadas for 20-25 minutes until golden brown and crispy. Rotate baking sheets halfway through cooking time to ensure even browning. Remove from oven and let cool for 5 minutes before serving.