Beef Empanadas

Step 1

Heat oil in a large skillet over medium-high heat. Add diced onion and cook until softened, about 3 minutes.

Step 2

Add minced garlic, cumin, and paprika. Cook for 1 minute until fragrant.

Step 3

Add ground beef and brown, breaking it apart with a spoon, about 5-7 minutes. Drain excess fat.

Step 4

Stir in chopped olives, raisins, and beef broth. Simmer for 5 minutes until liquid reduces slightly. Season with salt and pepper. Cool completely.

Step 5

In a large bowl, combine flour and salt. Cut in cold butter until mixture resembles coarse breadcrumbs.

Step 6

In a small bowl, whisk together egg and ice water. Pour into flour mixture and stir until dough comes together.

Step 7

Form dough into a disk, wrap in plastic, and refrigerate for at least 20 minutes.

Step 8

Roll out dough on a floured surface to 1/8-inch thickness. Cut into 12 circles using a 4-inch cutter.

Step 9

Place 2 tablespoons filling on each circle. Fold in half and press edges firmly to seal. Crimp with a fork.

Step 10

Heat oil to 350°F (175°C) in a deep pot or deep fryer. Brush empanadas with beaten egg.

Step 11

Fry empanadas in batches until golden brown, about 3-4 minutes per side. Drain on paper towels. Serve hot.