Ingredients:
- 2 ½ cups all-purpose flour (300g)
- 1 teaspoon salt (5g)
- ¾ cup (1 ½ sticks) cold unsalted butter, cut into cubes (170g or 6 oz)
- ½ cup ice water (120ml)
- 1 large egg, beaten (for egg wash)
- 1 tablespoon olive oil (15 ml)
- 1 pound ground beef (450g)
- 1 medium yellow onion, chopped (about 1 cup)
- 1 green bell pepper, chopped (about 1 cup)
- 2 cloves garlic, minced
- 1 teaspoon ground cumin (5ml)
- ½ teaspoon smoked paprika (2.5ml)
- ¼ teaspoon dried oregano (1ml)
- ½ teaspoon salt (2.5ml)
- ¼ teaspoon black pepper (1ml)
- 1 (14.5 ounce) can diced tomatoes, undrained (410g)
- ¼ cup pimento-stuffed green olives, sliced (60ml)
- 1 tablespoon red wine vinegar (15 ml)
- 1 hard-boiled egg, chopped (optional)
Instructions:
- Combine flour and salt in a bowl. Cut in cold butter until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing until the dough just comes together.
- Form the dough into a disc, wrap it in plastic wrap, and chill for at least 1 hour.
- Heat olive oil in a large skillet over medium heat. Brown the ground beef, breaking it up with a spoon.
- Add onion, bell pepper, and garlic to the skillet. Cook until softened, about 5 minutes. Stir in cumin, smoked paprika, oregano, salt, and pepper.
- Add diced tomatoes, olives, and red wine vinegar to the skillet. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened slightly. Stir in chopped hard-boiled egg (if using).
- On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.
- Use a cookie cutter or small bowl to cut out circles from the dough.
- Place a spoonful of the beef filling in the center of each dough circle.
- Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal.
- Brush the tops of the empanadas with beaten egg.
- Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until golden brown.
- Let the empanadas cool slightly on a wire rack before serving.