These empanadas are a delightful combination of seasoned beef, cheese, and olives, wrapped in a golden, flaky crust.
Heat the olive oil in a skillet over medium heat. Add the diced onion and minced garlic, cooking until softened.
Ensure the garlic doesn't burn as it can turn bitter.
Add the ground beef to the skillet, breaking it apart as it cooks. Stir in the paprika, cumin, salt, and pepper.
Cook the beef until no pink remains for the best flavor.
Stir in the vinegar and olives, then remove from heat. Let the mixture cool.
Cooling the filling makes it easier to handle when assembling the empanadas.
In a mixing bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs.
Use cold butter to achieve a flaky dough.
Add the egg and water to the flour mixture, mixing until a dough forms. Chill the dough for 30 minutes.
Chilling the dough makes it easier to roll out.
Roll out the dough on a floured surface and cut into circles. Place a spoonful of filling and a sprinkle of cheese in the center of each circle.
Don't overfill the empanadas to prevent them from bursting.
Fold the dough over the filling, sealing the edges with a fork. Place on a baking sheet.
Use a little water to help seal the edges.
Brush the empanadas with a beaten egg for a golden finish. Bake at 400°F for 20 minutes.
Keep an eye on the empanadas to ensure they don't overbake.
Serve the empanadas warm, optionally with a dipping sauce.
Pair with a tangy salsa or creamy dip for added flavor.
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