Ingredients:

  • 2 1/2 cups (300g) all-purpose flour, plus extra for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (227g/2 sticks) unsalted butter, cold and cubed
  • 1/2 cup (120ml) ice water
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon (15ml) olive oil
  • 1 large onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 pound (450g) ground beef
  • 1 teaspoon (5g) ground cumin
  • 1/2 teaspoon (2.5g) smoked paprika
  • 1/4 teaspoon (1.25g) dried oregano
  • 1/2 cup (120ml) beef broth
  • 1/4 cup (40g) pimiento-stuffed green olives, chopped
  • 1/4 cup (20g) raisins (optional)
  • Salt and black pepper to taste

Instructions:

  1. Make the Dough: Combine flour and salt. Cut in cold butter. Gradually add ice water until dough forms. Flatten into a disk, wrap in plastic wrap, and chill.
  2. Prepare the Filling: Heat olive oil in a large pan. Sauté onion and garlic. Add ground beef and cook until browned. Drain excess fat.
  3. Season the Beef: Stir in cumin, paprika, oregano, salt, and pepper. Add beef broth, olives, and raisins (if using). Simmer until liquid is absorbed. Let cool slightly.
  4. Assemble the Empanadas: Roll out dough on a lightly floured surface. Cut out circles. Place a spoonful of filling in the center of each circle.
  5. Seal the Empanadas: Fold dough over filling to form a half-moon shape. Crimp edges to seal.
  6. Bake the Empanadas: Brush with egg wash. Bake on a parchment-lined baking sheet until golden brown.
  7. Cool and Serve: Let cool slightly before serving.