BEEF EMPANADAS

Preheat oven to 400°F (200°C) and line a baking tray with parchment paper if baking.

In a large bowl, combine all purpose flour, fine salt, and baking powder.

Cut in cold cubed butter until the mixture resembles coarse crumbs.

Gradually add cold water and mix until a dough forms. Knead lightly just until smooth, then cover and rest for 15 minutes.

In a skillet over medium heat, add olive oil and cook chopped onion until softened.

Add minced garlic and cook for 30 seconds, then add ground beef and cook until browned.

Stir in paprika, ground cumin, and black pepper. Cook for 2 to 3 minutes, then remove from heat and allow filling to cool completely.

Roll dough on a lightly floured surface to about 1/8 inch thickness and cut into 5 inch circles.

Place a spoonful of cooled beef filling in the center of each circle. Fold into a half moon shape and crimp edges firmly with a fork to seal.

If baking, brush tops with beaten egg and bake for 20 to 25 minutes until golden brown. If frying, cook in hot oil until crisp and golden on both sides.

Allow to rest for a few minutes before serving.