In a large bowl, whisk together flour and salt.
Cut in cold butter with fingers or a pastry cutter until mixture resembles coarse crumbs.
Add egg, vinegar, and cold water gradually, mixing until dough forms.
Knead gently until smooth, wrap in plastic, and chill in the fridge for 30 minutes.
2. Cook the Filling 🥩
Heat olive oil in a skillet over medium heat.
Sauté onion and bell pepper until softened.
Add garlic, then ground beef; cook until browned.
Stir in tomato paste, cumin, smoked paprika, oregano, salt, and pepper.
Pour in broth, simmer until slightly thickened.
Fold in olives and chopped hard-boiled egg, if using.
Let the filling cool completely to prevent soggy dough.
3. Shape the Empanadas 🥟
Roll chilled dough to ⅛ inch thickness.
Cut into 4–5 inch circles.
Place a spoonful of beef filling in the center of each circle.
Fold over into a half-moon shape and seal edges with a fork or crimp with fingers.
4. Bake or Fry 🔥
Bake: Preheat oven to 375°F (190°C). Place empanadas on a parchment-lined baking sheet, brush with egg wash, sprinkle sesame seeds if desired, and bake 20–25 minutes until golden.
Fry: Heat oil in a deep skillet and fry empanadas until golden brown, about 3–4 minutes per side. Drain on paper towels.
Serving and Storage Tips
