Empanadas

Instructions

1. 1

   In a large bowl, combine the flour and salt. Cut in the chilled butter until the mixture resembles coarse crumbs.

2. 2

   Gradually add the cold water, mixing until a dough forms. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for 30 minutes.

3. 3

   In a skillet over medium heat, add a drizzle of olive oil and sauté the onion and garlic until soft.

4. 4

   Add the ground beef, cooking until browned. Stir in the bell pepper, cumin, paprika, black pepper, and lime juice. Cook for an additional 5 minutes until the vegetables are tender.

5. 5

   Remove from heat and mix in the green onions and parsley. Let the filling cool slightly.

6. 6

   Preheat your oven to 400°F (200°C). Roll out one disc of dough on a floured surface to about 1/8 inch thick. Cut out circles using a 4-inch round cutter.

7. 7

   Place a spoonful of the filling in the center of each circle. Fold the dough over to create a half-moon shape, pressing the edges to seal. Use a fork to crimp the edges.

8. 8

   Arrange the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg.

9. 9

   Bake for 20-25 minutes or until golden brown. Serve warm, drizzled with olive oil.

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