A delightful take on the classic empanadas, featuring a flaky crust and a flavorful beef filling.
Prepare the dough by combining the flour and butter in a mixing bowl until crumbly.
Using cold butter helps create a flaky texture in the dough.
Add the egg and cold water to the flour mixture and knead until a smooth dough forms. Chill for 30 minutes.
Chilling the dough makes it easier to roll out and handle.
In a skillet, cook the ground beef over medium heat until browned.
Break up the beef into small pieces for even cooking.
Add the chopped onion and bell pepper to the skillet and sauté until softened.
Stir frequently to prevent sticking.
Mix in the paprika, cumin, diced potato, raisins, and olives. Cook until the potato is tender.
Cut the potato into small cubes for faster cooking.
Preheat the oven to 375°F (190°C).
Ensure the oven is fully preheated for even baking.
Roll out the dough on a floured surface and cut into circles.
Use a round cutter or a bowl to create uniform circles.
Place a spoonful of filling onto each dough circle, fold over, and seal the edges.
Press the edges firmly to prevent the filling from leaking out.
Arrange the empanadas on a baking sheet and bake for 20 minutes or until golden brown.
Brush the tops with an egg wash for a shiny finish.
Serve the empanadas warm and enjoy!
Pair with a dipping sauce for added flavor.
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