How to make it
8 steps. Take it one step at a time.
Mix the flour and salt
In a large bowl, mix the flour and salt. Incorporate the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Whisk the egg and cold water together
Whisk the egg and cold water together, then gradually add to the flour mixture. Knead gently until a smooth dough forms. Wrap in plastic and refrigerate for at least 30 minutes.
30 minHeat oil over medium heat
In a large skillet, heat oil over medium heat. Sauté the chopped onion and minced garlic until translucent.
Add the ground beef, breaking it up
Add the ground beef, breaking it up with a spoon. Season with cumin, paprika, salt, and pepper. Cook until the beef is fully browned.
10 minRemove from heat
Remove from heat and stir in the sliced olives and chopped hard-boiled eggs. Let the filling cool completely before use.
Preheat your oven
Preheat your oven to 400°F (204°C). Roll out the dough on a lightly floured surface and cut out 5-inch (12 cm) circles.
Place 2 tablespoons of filling
Place 2 tablespoons of filling in the center of each circle. Fold the dough over to form a half-moon and seal the edges with a fork or by crimping with your fingers.
Place empanadas on a parchment-lined baking sheet
Place empanadas on a parchment-lined baking sheet. Brush with an egg wash (optional) and bake for 20-25 minutes until golden brown.
20 min
A little kitchen wisdom
Ensure the beef filling is completely cool before you start assembling the empanadas; otherwise, the heat will melt the fat in the dough and make it difficult to handle. You can bake these for a lighter version or deep-fry them for extra crunch.
