• 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 1/4 to 1/2 cup cold water
  • 1 tbsp olive oil
  • 1/2 onion, finely chopped
  • 1 lb ground beef
  • 1/4 cup raisins
  • 1/4 cup chopped green olives
  • 2 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/4 tsp red pepper flakes
  • Salt and black pepper to taste
  • 1 egg, beaten


  1. In a large bowl, mix the flour and salt together. Add the butter and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
  2. Gradually add the cold water, stirring until the dough comes together into a ball. Knead the dough for a few minutes until it’s smooth. Wrap it in plastic wrap and refrigerate for 30 minutes.
  3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and cook for a few minutes until softened. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
  4. Stir in the raisins, olives, tomato paste, cumin, paprika, red pepper flakes, salt, and black pepper. Cook for a few more minutes until the filling is heated through. Remove from heat and let cool.
  5. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
  6. On a floured surface, roll out the dough to about 1/8-inch thickness. Use a large round cookie cutter or a small bowl to cut out circles of dough. Re-roll the scraps to make more circles.
  7. Place a spoonful of filling in the center of each dough circle. Fold the dough over to make a half-moon shape. Use a fork to press the edges together and seal them.
  8. Place the empanadas on the prepared baking sheet. Brush the tops with beaten egg.
  9. Bake for 20 to 25 minutes, or until the empanadas are golden brown. Serve hot or at room temperature.



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