Homemade Beef Empanadas

Instructions

1. 1

   Place 2 eggs in a saucepan with water, bring to a boil, and cook for 10 minutes. Cool, peel, and chop them. Set aside.

2. 2

   For the dough, mix the all-purpose flour with 6 g of the salt in a large bowl. Add the cold butter and rub it in with your fingers until the mixture looks sandy. Gradually add the warm water and mix until a soft dough forms. Knead for 3 to 4 minutes, shape into a disk, cover, and let rest for 20 minutes.

3. 3

   For the filling, heat the olive oil in a large skillet over medium heat. Add the onion and red bell pepper and cook for 5 to 6 minutes until softened.

4. 4

   Add the ground beef and cook, breaking it up with a spoon, for 8 to 10 minutes until no longer pink.

5. 5

   Stir in the sweet paprika, ground cumin, dried oregano, black pepper, the remaining 4 g salt, and the sugar. Cook 2 minutes more. Remove from the heat, add the green olives, and let cool for 10 minutes. Then mix in the chopped hard-boiled egg.

6. 6

   Preheat the oven to 400 °F / 200 °C. Line a baking sheet with parchment paper or lightly grease it.

7. 7

   Roll out the dough on a floured surface to about 2 to 3 mm thick. Cut into 5 to 5 1/2 inch rounds.

8. 8

   Place 2 to 3 tablespoons of filling in the center of each round. Lightly brush the edge with a little beaten egg, fold to close, and press the edges together. Crimp traditionally or seal with a fork.

9. 9

   Arrange the empanadas on the baking sheet and brush the tops with the remaining beaten egg.

10. 10

    Bake at 400 °F / 200 °C for 22 to 25 minutes, until golden brown. Let rest for 5 minutes before serving.