Empanadas

Prepare the Dough

In a large bowl, combine the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs.

Stir in the egg and cold water, a little at a time, until the dough comes together. You may need a bit more water.

Knead the dough lightly on a floured surface until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Prepare the Filling

In a large skillet, cook the ground beef or pork over medium heat until browned. Drain any excess fat.

Add the chopped onion, minced garlic, and diced bell peppers to the skillet. Cook until the vegetables are softened.

Stir in the olives, raisins, ground cumin, ground paprika, black pepper, and salt. Cook for 2-3 minutes.

Mix in the tomato paste and water. Simmer for another 5 minutes until the filling is well combined and slightly thickened. Remove from heat and let cool.

Assemble the Empanadas

Preheat your oven to 375°F (190°C).

On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Cut into 4-5 inch circles.

Place a spoonful of the cooled filling in the center of each dough circle.

Fold the dough over the filling to form a half-moon shape. Press the edges together to seal, then crimp with a fork or your fingers.

Brush the tops of the empanadas with the beaten egg.

Bake

Place the empanadas on a baking sheet lined with parchment paper.

Bake for 20-25 minutes, or until the empanadas are golden brown.

Serve

Let the empanadas cool slightly before serving.