Beef and Onion Empanadas

Instructions

1. Whisk the flour and salt together in a large mixing bowl. This ensures the salt gets evenly distributed throughout the dough.
2. Add the cold butter cubes to the flour mixture and work them in with your fingertips or a pastry cutter until you have a mixture that looks like coarse breadcrumbs with some pea-sized butter pieces still visible. These butter bits will create flaky layers in your finished empanadas.

   ⏱ 5 min
3. Beat the egg with the cold water in a small bowl, then pour this mixture into the flour and butter. Stir everything together with a fork until it starts coming together into shaggy clumps.
4. Turn the dough out onto a clean surface and knead it gently just until it forms a smooth ball — don't overwork it or your empanadas will be tough. Wrap the dough tightly in plastic wrap and refrigerate while you make the filling. The dough needs this rest to relax and become easier to roll.

   ⏱ 30 min
5. Brown the ground beef in a large skillet over medium-high heat, breaking it up with a wooden spoon as it cooks. You want good color on the meat for maximum flavor, so let it sit undisturbed for a minute or two between stirring.

   ⏱ 8 min
6. Push the beef to one side of the skillet and add the diced onion to the empty space. Cook until the onion softens and turns translucent, then mix it back in with the beef.

   ⏱ 5 min
7. Stir in the minced garlic, cumin, paprika, salt, and black pepper. Keep stirring for about 2 minutes until the spices smell fragrant and coat the meat evenly.

   ⏱ 2 min
8. Remove the skillet from heat and let the filling cool completely — this is crucial because hot filling will melt your dough and make assembly impossible. You can spread the filling on a plate to help it cool faster.

   ⏱ 15 min
9. Position a rack in the center of your oven and preheat to 375°F. Line a large baking sheet with parchment paper.
10. Roll the chilled dough on a lightly floured surface until it's about 1/8-inch thick. Work from the center outward and rotate the dough occasionally to keep it even.
11. Cut out 12 circles using a 5-inch round cutter or large bowl as a template. Gather any scraps and re-roll them to get all 12 circles — you'll need every piece of dough.
12. Spoon 2 tablespoons of the cooled filling onto the lower half of each dough circle, leaving about a half-inch border around the edges. Don't overfill or your empanadas will burst during baking.
13. Fold the top half of each circle over the filling to create a half-moon shape. Press the edges together firmly, then crimp with a fork to seal completely — this step prevents the filling from leaking out.
14. Arrange the sealed empanadas on your prepared baking sheet, spacing them about an inch apart so they have room to brown evenly.
15. Brush the tops of each empanada with the beaten egg — this gives them that beautiful golden color and slight shine when they bake.
16. Bake for 25 minutes, until the empanadas are deep golden brown all over and the dough looks set and crispy. They'll sound hollow when you tap the bottom if they're fully cooked.

    ⏱ 25 min