Beef Empanadas

Make the dough by combining flour and salt in a large bowl, then cutting in the cold butter cubes with a pastry cutter or fork until the mixture resembles coarse crumbs. This creates the foundation for flaky layers.

Add cold water one tablespoon at a time, mixing gently until the dough just comes together. Avoid overworking, as this develops gluten and makes the dough tough.

Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up, making rolling easier.

Heat a large skillet over medium-high heat and add the ground beef, breaking it into small pieces. Let it sear without stirring for 2 to 3 minutes to develop deep, caramelized flavor.

Add the onion and garlic to the beef and cook for another 3 to 4 minutes until softened and fragrant. Stir in the cumin, paprika, oregano, and a pinch of salt.

Remove the filling from heat and let it cool completely in the refrigerator for at least one hour. Cold filling is essential for easy assembly and prevents the dough from becoming soggy.