Baked Beef Empanadas

Ingredients

• 2 1/2 cups all-purpose flour, plus extra for rolling
• 1 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small cubes
• 1 large egg (for dough)
• 1/2 cup cold water
• 1 lb ground beef (80/20)
• 1 tablespoon olive oil
• 1 small yellow onion, finely diced
• 1 red bell pepper, finely diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 cup green olives, chopped
• 2 hard-boiled eggs, chopped
• 1 egg yolk mixed with 1 tablespoon water, for egg wash

Nutrition (estimated per serving)

Method

1. Make the dough first: in a large bowl, whisk together the flour and salt. Add the cold cubed butter and use your fingertips or a pastry cutter to work it into the flour until the mixture looks like coarse, pea-sized crumbs; work quickly so the butter does not melt from the warmth of your hands.
2. In a small bowl, whisk together 1 egg and the cold water, then pour it into the flour mixture. Stir with a fork until a shaggy dough forms, then turn it out onto a lightly floured counter and knead briefly, just 4 to 5 times, until it comes together into a smooth ball; overworking the dough will make it tough instead of flaky.
3. Flatten the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes while you make the filling; this resting time is essential for the dough to roll out without shrinking back.
4. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the diced onion and bell pepper and cook, stirring occasionally, for 4 to 5 minutes until softened.
5. Add the ground beef to the skillet, breaking it up with a wooden spoon into small crumbles. Cook for 6 to 8 minutes, stirring occasionally, until no pink remains and the beef reaches an internal temperature of at least 160 F; drain off excess grease if there is more than about 2 tablespoons pooling in the pan.
6. Stir in the garlic, cumin, smoked paprika, oregano, and 1/2 teaspoon salt. Cook for 1 more minute until fragrant, then remove the skillet from the heat and let the filling cool completely, about 20 minutes; hot filling will melt the dough and make it impossible to seal.
7. Once cooled, stir the chopped green olives and chopped hard-boiled eggs into the beef mixture.
8. Preheat the oven to 400 F and line two baking sheets with parchment paper.
9. Remove the dough from the refrigerator and divide it into 12 equal pieces (about the size of a golf ball each). On a lightly floured surface, roll each piece into a circle about 6 inches across and 1/8 inch thick, using a rolling pin and turning the dough a quarter turn between rolls to keep it round and prevent sticking.
10. Place about 2 tablespoons of the cooled filling in the center of each dough circle. Dip a finger in water and run it around the edge of the circle to help it seal, then fold the dough over into a half-moon shape and press the edges firmly together with your fingers.
11. Crimp the sealed edge by pressing down with the tines of a fork, or fold small pleats by hand, all the way around; a well-sealed edge prevents the filling from leaking out during baking.
12. Place the empanadas on the prepared baking sheets, spacing them 1 inch apart, and brush the top of each one with the egg yolk and water mixture for a shiny golden finish.
13. Bake for 25 to 30 minutes, rotating the baking sheets halfway through, until the empanadas are deeply golden brown all over and the dough looks flaky and firm, not pale or doughy.
14. Let the empanadas cool on the baking sheet for at least 5 minutes before serving, since the filling holds heat and can burn your mouth if eaten immediately.

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