Beef Empanadas

Instructions

1. Prepare the Dough:
   1. In a large bowl, mix the flour and salt.
   2. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
   3. In a separate bowl, whisk together the egg, cold water, and vinegar.
   4. Gradually add the egg mixture to the flour mixture, mixing until the dough comes together. You may need to add a bit more water if the dough is too dry.
   5. Divide the dough into two portions, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the Filling:
   1. Heat a skillet over medium heat and add the ground beef. Cook until browned and crumbled, then drain any excess fat.
   2. Add the chopped onion, garlic, and bell pepper to the skillet and cook until softened.
   3. Stir in the paprika, cumin, oregano, salt, and pepper. Cook for a few more minutes until the spices are well combined.
   4. Mix in the chopped olives, raisins, and hard-boiled eggs. Adjust seasoning as needed and let cool.
3. Assemble the Empanadas:
   1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
   2. Roll out one portion of dough on a floured surface to about ¼-inch thickness. Cut into 6-inch circles using a cutter or a bowl.
   3. Place a spoonful of the beef filling in the center of each dough circle.
   4. Fold the dough over the filling to form a half-moon shape and crimp the edges to seal (you can use a fork to press the edges together or fold them into a decorative pattern).
   5. Place the empanadas on the prepared baking sheet and brush with the beaten egg.
4. Bake:
   1. Bake for 25-30 minutes, or until the empanadas are golden brown and crispy.
5. Serve:
   1. Let the empanadas cool slightly before serving. They can be enjoyed warm or at room temperature.

Tips

• Dough Texture: Ensure the dough is chilled well before rolling out. If the dough is too sticky, add a little more flour. If it’s too dry, add a splash of cold water.
• Filling Variations: Feel free to add other ingredients to the filling like cooked potatoes or different types of olives to suit your taste.
• Sealing: Make sure the edges of the empanadas are well-sealed to prevent the filling from leaking out during baking.
• Freezing: You can freeze uncooked empanadas for up to 3 months. Just place them on a baking sheet to freeze individually before transferring to a freezer bag.

Enjoy your delicious Chilean Beef Empanadas!