Empanadas

Ingredients:

• 3 cups (375g) all-purpose flour
• 1 teaspoon (5g) salt
• 1/2 cup (120g) unsalted butter, chilled and diced
• 1 egg
• 3/4 cup (180ml) cold water
• 1 tablespoon (15ml) white vinegar
• 1 tablespoon (15ml) vegetable oil
• 1 medium onion (150g), finely chopped
• 1 pound (450g) ground beef
• 1 teaspoon (2g) smoked paprika
• 1/2 teaspoon (1g) ground cumin
• 1/2 teaspoon (1g) dried oregano
• Salt and black pepper to taste
• 1/2 cup (75g) green olives, pitted and chopped
• 2 hard-boiled eggs, chopped

Instructions:

1. In a large bowl, mix flour and salt. Add diced butter and work it into the flour until the mixture resembles coarse crumbs.
2. In a small bowl, beat the egg with cold water and vinegar. Add to the flour mixture, mixing until a dough forms. Wrap and refrigerate for at least 1 hour.
3. Heat vegetable oil in a skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
4. Add ground beef to the skillet, breaking it up with a spoon. Cook until browned, about 7-10 minutes.
5. Stir in smoked paprika, cumin, oregano, salt, and pepper. Cook for another 2 minutes to blend flavors.
6. Remove from heat and mix in chopped olives and hard-boiled eggs. Let the filling cool to room temperature.
7. Preheat oven to 400°F (200°C). Roll out the dough on a floured surface to 1/8 inch (3mm) thick. Cut circles using a 4-inch (10cm) cutter.
8. Place a tablespoon of filling in the center of each circle. Fold the dough over to form a half-moon and crimp the edges to seal.
9. Place empanadas on a baking sheet lined with parchment paper. Brush lightly with beaten egg for color.
10. Bake for 20-25 minutes or until golden brown. Serve warm.

Notes:

Empanadas can also be fried for a crispier texture. If you prefer a vegetarian version, substitute the beef with a mix of sautéed vegetables like mushrooms and bell peppers. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.