Empanadas Argentinas

Step 1

Mix flour and salt in a large bowl. Cut in cold butter with a pastry cutter or fingertips until mixture resembles coarse breadcrumbs.

Step 2

Make a well in the center and add egg yolks and ice water. Mix gently until dough just comes together.

Step 3

Wrap dough in plastic wrap and refrigerate for at least 30 minutes.

Step 4

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

Step 5

Add minced garlic and cook for 1 minute until fragrant.

Step 6

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

Step 7

Stir in cumin and paprika, cooking for 1 minute. Remove from heat and let cool.

Step 8

Mix in sliced olives, chopped hard-boiled eggs, and raisins. Season with salt and pepper. Cool completely.

Step 9

Preheat oven to 400°F. Roll out chilled dough to 1/8-inch thickness on a floured surface.

Step 10

Cut dough into 4-inch rounds using a cookie cutter or glass.

Step 11

Place 1 tablespoon of filling on each round. Fold dough in half and press edges firmly, then crimp with a fork to seal.

Step 12

Place empanadas on a lined baking sheet. Brush with beaten egg.

Step 13

Bake for 15-20 minutes until golden brown. Serve warm or at room temperature.