The BEST Empanadas EVER - Go Good!

In a large bowl, combine the flour and salt. Add the diced butter and mix until the mixture resembles coarse crumbs.

Gradually add the cold water, mixing until the dough comes together. Knead gently on a floured surface until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.

While the dough is chilling, heat the olive oil in a skillet over medium heat. Add the chopped onion and bell pepper, cooking until softened.

Stir in the shredded chicken (or beef), cumin, paprika, black pepper, and salt. Cook for another 5 minutes, then remove from heat and let cool. If using, mix in the shredded cheese.

Preheat your oven to 375°F (190°C).

Roll out the chilled dough on a floured surface to about 1/8 inch thick. Cut out circles using a 4-5 inch round cutter.

Place a tablespoon of the filling in the center of each circle. Fold the dough over to form a half-moon shape and press the edges to seal. Use a fork to crimp the edges for a decorative touch.

Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg.

Bake in the preheated oven for 25-30 minutes, or until golden brown.

Allow to cool slightly before serving. Enjoy your delicious empanadas!