Best Empanada: Your Ultimate Guide to Delicious Empanadas

In a large bowl, whisk together the flour and salt.

Add the cold butter and cold shortening to the flour mixture. Using a pastry blender (or your fingertips, working quickly), cut the fats into the flour until the mixture resembles coarse crumbs.

Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together.

Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.

Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5-7 minutes. Then, add the garlic, red bell pepper, and green bell pepper and cook for another 3-5 minutes, until slightly softened.

Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.

Stir in the cumin, smoked paprika, chili powder (if using), cayenne pepper (if using), oregano, salt, and pepper. Cook for 1 minute more, stirring constantly.

Pour in the tomato sauce and beef broth. Bring to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the sauce has thickened slightly.

Stir in the green olives and raisins (if using). Cook for another 5 minutes. Taste and adjust seasonings as needed.

Remove the skillet from the heat and let the filling cool completely.

Just before assembling the empanadas, stir in the chopped hard-boiled eggs (if using).

If you're baking the empanadas, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a cookie cutter or a knife to cut out circles of dough.

Place a spoonful (about 2-3 tablespoons) of the cooled filling in the center of each dough circle.

Fold the dough over the filling to form a half-moon shape. Press the edges together firmly to seal. You can use a fork to crimp the edges for a decorative touch and to ensure a tight seal.

If you're baking the empanadas, brush the tops with the beaten egg.

Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.

Heat vegetable oil in a large pot or deep fryer to 350°F (175°C). Carefully add the empanadas to the hot oil and fry for 3-5 minutes per side, or until golden brown and crispy. Remove the empanadas from the oil and drain on paper towels.

Let the empanadas cool slightly before serving.