Ingredients

• For the Dough:
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, chilled and diced
  • 3/4 cup cold water
• For the Filling:
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1/2 red bell pepper, chopped
  • 1 pound ground beef
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 1/4 cup green olives, chopped
  • 2 hard-boiled eggs, chopped
• For Brushing:
  • 1 egg, beaten (for brushing)

Directions

1. Prepare the Dough:
   • In a large bowl, mix the flour and salt. Add the chilled, diced butter and mix until it resembles coarse crumbs.
   • Add the cold water a little at a time, mixing until a dough forms. Knead briefly until smooth, cover, and refrigerate for 30 minutes.
2. Prepare the Filling:
   • Heat olive oil in a skillet over medium heat. Add the chopped onion and red bell pepper, cooking until softened (about 5 minutes).
   • Add the ground beef and cook until browned. Stir in the paprika, smoked paprika, cumin, salt, and pepper. Cook for another 5-7 minutes.
   • Remove from heat and let cool slightly. Stir in chopped green olives and hard-boiled eggs.
3. Assemble the Empanadas:
   • Preheat your oven to 400°F (200°C).
   • Roll out the dough on a floured surface and cut out circles (about 5 inches in diameter).
   • Place a spoonful of the filling in the center of each circle. Fold the dough over to form a half-moon shape and crimp the edges with a fork to seal.
   • Brush the top of each empanada with the beaten egg.
4. Bake:
   • Place empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden brown.
5. Serve:
   • Allow to cool slightly before serving. Enjoy the empanadas with chimichurri sauce if desired!