Beef Empanadas: My 12 Incredible Family Secrets

In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs. In a separate bowl, whisk together the egg, cold water, and vinegar. Gradually add the wet mixture to the dry ingredients, mixing until the dough comes together. If the dough is too dry, add more water, a tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a spoon. Add the chopped onion, garlic, and bell pepper. Cook until the vegetables are soft, about 5 minutes. Stir in the cumin, paprika, chili powder, salt, and pepper. If using, add the chopped olives and raisins. Cook for an additional 2-3 minutes. Remove from heat and let cool.

Preheat your oven to 400°F (200°C) if baking. On a floured surface, roll out the chilled dough to about 1/8 inch thick. Use a round cutter (about 4-5 inches in diameter) to cut out circles. Place a tablespoon of filling in the center of each circle. Fold the dough over to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges for extra security. Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden finish.

To Bake: Bake in the preheated oven for 20-25 minutes, or until golden brown. To Fry: Heat oil in a deep skillet over medium-high heat. Fry the empanadas in batches for about 3-4 minutes on each side, or until golden brown. Drain on paper towels.

Serve the empanadas warm with your favorite dipping sauce or salsa. Enjoy this delicious dish!