FOR THE DOUGH
Ingredients:
• 3 C flour
• ½ t salt (omit if using salted butter)
• ¾ C butter – cut very cold into small pieces
• 1 egg
• 1/3 C water
For the filling
• 1 lb ground beef (85-15)
• 2 T smoked paprika
• 2 t chili powder
• 1/2 T cumin
• Salt and pepper to taste
• 1 T oregano
• 5 medium cloves garlic chopped
• 1 medium white onion chopped
• 3 hard-boiled eggs coarsely chopped
• ¼ C green olives coarsely chopped
• 5-6 green onions (mostly green part)
• 1 raw egg for egg wash
Filling Directions:
Season beef with all the spices and set aside
Saute white onion until softened. Add garlic cloves and saute.
Add salt and pepper.
Add seasoned ground beef after garlic has softened. Cook mixture until beef is not pink. One could cook the beef first and set aside. Add the oregano, chopped eggs and green olives. Stir until warmed. Add green onions. Let cool and prep the dough.
Dough Directions:
Pulse flour/salt/butter in food processor until mixture is crumbly. Add one egg and 1/3 C water. Pulse until dough forms. Remove from processor and cut in half to work with. Very lightly flour the surface you are working on. Dough should be slightly sticky. Roll one half of the dough to 1/8th inch thick. Cut dough and reroll and cut as you go until dough is used up.
Assemble the empanadas. Add in enough filling, but not too much…otherwise they will burst. Seal the edges by wetting the edge with water and pinching dough closed. Brush dough with egg wash.
Line baking sheet with parchment paper. Bake 375 F for 25-35 min until they are gold brown (maybe 20 min if they are smaller than 5-6 inches).
You can use premade pie sheets, roll out, add filling, seal, brush with egg wash and bake at 400F for 22 min.