Empanadas Argentinas

Step by stepInstructions

1. Make the dough: rub the butter into the flour and salt with your fingertips until crumbly, then stir in the warm water and knead into a smooth dough; wrap and rest for 30 minutes.
2. Make the filling: heat the oil in a skillet, cook the onions and scallions for 6 minutes until soft, then add the ground beef, paprika, cumin, chili flakes, salt, and pepper, and cook 8 minutes until the beef is browned and dry.
3. Let the filling cool completely, then fold in the chopped eggs and olives.
4. Roll the dough to 1/8-inch thick and cut into 4-inch rounds, rerolling the scraps.
5. Place a heaping tablespoon of filling in the center of each round, brush the edges with water, fold into a half-moon, and crimp the edge with a fork or the classic twisted pinch.
6. Arrange the empanadas on a parchment-lined baking sheet, brush with beaten egg, and bake at 400°F for 20 to 25 minutes until deep golden brown.
7. Cool for 5 minutes before serving — the filling is lava-hot straight from the oven.