Empanadas (Beef Turnovers) Recipe

Craft a rustic dough by blending flour and salt in a mixing bowl. Incorporate cold butter until the mixture resembles coarse crumbs. Introduce a beaten egg and chilled water, kneading gently until a cohesive dough emerges. Refrigerate the dough for half an hour to enhance its texture and elasticity.

Sauté finely chopped onions and minced garlic in a skillet until translucent and fragrant. Add ground beef, methodically breaking it into small crumbles while browning evenly. Sprinkle in aromatic spices including paprika, cumin, oregano, salt, and pepper, creating a robust flavor profile. Fold in briny olives and sweet raisins, allowing the mixture to develop complexity. Remove from heat and permit the filling to cool completely.

Dust a clean work surface with flour. Roll out the chilled dough to a uniform thickness, using circular cutters or a knife to create perfectly sized discs. Alternatively, utilize pre-made empanada pastry rounds for convenience.

Position a generous spoonful of the seasoned beef mixture onto one half of each dough circle. Carefully fold the pastry over, creating a half-moon shape. Crimp the edges meticulously using a fork to ensure a tight seal. Gently brush the exterior with a beaten egg wash to promote a golden, glossy finish.

For baking, preheat the oven to 375°F. Arrange empanadas on a lined baking sheet, allowing space between each pastry. Bake until the exterior transforms into a rich, amber-brown color, approximately 20-25 minutes.

Alternatively, for a traditional crispy texture, heat oil in a deep skillet to 350°F. Carefully submerge empanadas and fry until they achieve a crackling, golden-brown exterior, roughly 2-3 minutes per side. Transfer to absorbent paper towels to drain excess oil.

Serve the empanadas warm, accompanied by vibrant chimichurri sauce, zesty salsa, or fresh lime wedges for an authentic South American dining experience.