Empanadas Recipe

Mix the Dough Ingredients

In a large mixing bowl, combine the all-purpose flour and salt. Add the unsalted butter and mix until the mixture resembles coarse crumbs.

Add Water

Gradually add the water, mixing until the dough just comes together. Do not overmix.

Knead the Dough

Turn the dough out onto a lightly floured surface and knead for about 5 minutes until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Cook the Filling Ingredients

In a skillet over medium heat, heat the olive oil. Add the chopped onion and green bell pepper, and sauté for about 5 minutes until softened.

Add Beef and Spices

Add the ground beef, minced garlic, cumin, paprika, salt, and black pepper. Cook until the beef is browned and cooked through, about 7-10 minutes.

Cool the Filling

Remove the skillet from heat and let the filling cool completely. Once cooled, mix in the beaten egg.

Roll Out the Dough

On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Use a round cutter to cut out circles of dough.

Fill the Empanadas

Place about 2 tablespoons of filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape.

Seal the Edges

Press the edges together to seal, using a fork to crimp the edges if desired.

Bake the Empanadas

Preheat the oven to 375°F (190°C). Place the empanadas on a baking sheet lined with parchment paper and brush the tops with beaten egg. Bake for 25-30 minutes, or until golden brown.