Inspired by family memories of Argentinean empanadas, this recipe is a homemade version of the classic pastry. It features a fantastic dough filled with ground beef, chopped onion and red pepper, spices, boiled eggs, and green olives.
Start with the filling: chop the onion and pepper and cook in the lard until caramelized. Bring the eggs to a boil. Let them sit for 5 min in the water, then drop into iced water. Peel and chop the eggs. Add the beef to the caramelized onion and pepper. After the beef gets brown, add the oregano, cumin, paprika, salt, and chili flakes. Add the chopped eggs and the olives to the beef mixture. For the dough: mix all the dough ingredients (white flour, water, soft butter, vinegar, salt) in a bowl until incorporated. Then work the dough on a working surface for another 5 min. Round the dough and let it rest, covered with a towel, for about 30 min. Open the dough on a floured surface to a 1/2 cm thickness. Cut into circles with a small bowl. Open each circle with a rolling pin to a thinner sheet. Add the filling to one half of the circle and close to a half-circle shape. Twist the edge of the Empanadas to seal them. Heat the oven to 390F or 200C. Brush the Empanadas with melted butter. Bake for 25 min. Eat while it is hot.
