Ingredients:

  • 4 cups (500g) all-purpose flour
  • 1 teaspoon salt
  • 3/4 cup (170g) unsalted butter, cubed and chilled
  • 1 large egg
  • 1/2 cup (120ml) cold water
  • 1 pound (450g) ground beef
  • 1 large onion, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1/2 cup (75g) black olives, pitted and chopped
  • 2 hard-boiled eggs, chopped
  • 1 tablespoon olive oil

Instructions:

  1. Make the Dough: In a bowl, mix flour and salt. Add butter and mix until crumbly. Stir in egg and water until a soft dough forms. Knead lightly and let rest in the fridge for 30 minutes.
  2. Prepare the Filling: Heat olive oil in a frying pan over medium heat. Sauté onions until translucent (about 5 minutes). Add ground beef, cumin, paprika, salt, and pepper. Cook until browned. Stir in olives and chopped hard-boiled eggs. Remove from heat and let cool.
  3. Assemble the Empanadas: Preheat the oven to 400°F (200°C). Roll out dough and cut into circles (about 6 inches/15 cm in diameter). Place a spoonful of filling in the center of each circle. Fold dough over and crimp edges to seal.
  4. Bake: Place empanadas on a parchment-lined baking sheet. Bake for 20 minutes or until golden brown.