Ingredients:

  • 2 ¼ cups (280g) all-purpose flour
  • ½ cup (115g) unsalted butter, chilled and cubed
  • 1 tsp (6g) fine sea salt
  • ½ cup (120ml) ice-cold water
  • 1 lb (450g) lean ground beef
  • 1 medium (110g) yellow onion, finely diced
  • 2 cloves (6g) garlic, minced
  • 1 tsp (2g) smoked paprika
  • 1 tsp (2g) ground cumin
  • ½ cup (60g) green olives, chopped
  • 2 hard-boiled eggs, finely chopped
  • ¼ cup (15g) fresh parsley, minced
  • 1 tbsp (15ml) olive oil
  • Salt and black pepper to taste
  • 1 large (50g) egg
  • 1 tbsp (15ml) water

Instructions:

  1. Pulse flour and salt in the food processor. Add cold butter cubes and pulse until the mixture resembles coarse crumbs.
  2. Slowly drizzle in ice water, pulsing just until the dough clumps together. Wrap in plastic and chill for 30 minutes.
  3. Heat olive oil in a skillet over medium-high heat. Brown the ground beef, breaking it apart with a spoon.
  4. Add onions and garlic, cooking until translucent. Stir in paprika and cumin.
  5. Continue cooking until all liquid has evaporated and the beef is slightly browned. Remove from heat and fold in olives, chopped eggs, and parsley. Let the filling cool completely.
  6. Roll the chilled dough on a floured surface to ¼ inch (6mm) thickness. Cut out 3-inch circles.
  7. Place 1 generous tablespoon of cooled filling in the center of each circle. Fold the dough over and seal the edges with a fork.
  8. Whisk the egg and water together to create a glaze. Brush the top of each empanada.
  9. Place on a baking sheet with parchment paper and bake until golden brown, approximately 25 minutes.