Classic Beef Empanada

For the Dough:

3 cups all-purpose flour
1/2 cup cold, unsalted butter, cubed
1 teaspoon salt
1 teaspoon sugar
2/3 cup cold water
1 egg (beaten, for egg wash)

Combine flour, salt and sugar in a large bowl. Mix in the cold butter until the

Mixture forms a coarse, crumbly texture. Gradually pour in the cold water, mixing until a dough forms. Avoid overworking the dough. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes while preparing the filling.

For the Beef Filling:

2 tablespoons olive oil
1/2 pound ground beef
1 small onion, finely chopped
2 garlic cloves, minced
1/2 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder (optional)
1/4 teaspoon ground black pepper
10 green olives, sliced
Salt to taste

Heat olive oil in a skillet over medium heat. Add chopped onion and garlic, cooking until softened and fragrant. Add the ground beef and cook, breaking it up with a spoon until browned and fully cooked. Stir in cumin, paprika, chili powder (if using), salt and pepper. Mix well to coat the beef with spices until everything is well combined. Adjust seasoning as needed. Remove from heat and allow to cool.

For the Empanadas:

On a floured surface roll out the chilled dough to about 1/8-inch thickness. Use a 4-5-inch round cutter to cut out circles. Place about 1 tablespoon of filling onto the center of each circle. Fold the dough over the filling into a half-moon shape. Press the edges firmly with your fingers and crimp with a fork to seal. Brush beaten egg over the tops for a golden finish.

Preheat your oven to 375°F (190°C).

Place the empanadas on a parchment-lined baking sheet. Bake for 20-25 minutes, or until golden brown. Serve beef empanadas warm, with a side of chimichurri, sauce or cilantro-lime crema.