Ingredients:

  • 3 cups (375g) all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 cup (227g / 2 sticks) unsalted butter, cold and cubed
  • ½ cup (120ml) ice water
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 pound (454g) ground beef (preferably chuck), 80/20 blend
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon chili powder (optional)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup (120ml) beef broth
  • ¼ cup (60ml) chopped green olives, pitted
  • 2 hard-boiled eggs, chopped
  • 2 tablespoons raisins (optional)

Instructions:

  1. Make the Dough: Combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough just comes together. Flatten into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Prepare the Filling: Heat olive oil in a large skillet. Sauté onion and peppers until softened. Add ground beef and cook until browned, breaking it up with a spoon.
  3. Season the Filling: Stir in garlic, cumin, smoked paprika, oregano, chili powder (if using), salt, and pepper. Cook for 1 minute more.
  4. Simmer and Finish Filling: Add beef broth, bring to a simmer, and cook until liquid is mostly absorbed. Stir in olives, hard-boiled eggs, and raisins (if using). Remove from heat and let cool completely.
  5. Assemble the Empanadas: Preheat oven to 400°F (200°C). Roll out dough on a lightly floured surface to about 1/8-inch thickness. Cut out circles using a cookie cutter or bowl.
  6. Fill and Seal: Place a spoonful of filling in the center of each circle. Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal.
  7. Bake: Place empanadas on a baking sheet lined with parchment paper. Brush with egg wash. Bake for 25-30 minutes, or until golden brown. Pin van Daniel Tounto op Empanadas recipes.
  8. Cool and Serve: Let empanadas cool slightly before serving.