Empanadas

Ingredients:

----- Filling -----

• ½ Cup Onions, finely chopped

• 1 Tbs Olive Oil

• ½ Cup Beef broth or water

• ½ lb Loan ground beef

• 1 tsp Dried hot pepper flakes

• ½ tsp Paprica

• ¼ tsp Ground cumin seed

• ½ tsp Salt

• Freshly Ground black pepper, to taste

• 2 Hard boiled eggs, cut in 8 wedges

• 6 Pitted green olives, quartered

• (Optional) Shredded cheese

----- Dough -----

• 2 Cups All-purpose flour

• 1 tsp Salt

• 10 Tbs Butter, cut in ¼" cubes

• ⅓ cup Cold water

Method:

Start with the filling:

1. In a skillet add the olive oil and turn on medium heat, once the oil is shimmery or just starting to smoke add the Onions and cook until translucent and starting to brown, stirring occasionally with a wooden spoon/spatula

2. Add the meet, stirring occasionally, and cook until brown

3. Add the beef broth or water to deglaze the pan, scraping all the fond off the bottom. Add in the hot pepper flakes, paprika, cumin, and Boil over high heat until the liquid is reduced, stirring occasionally

4. Take off the heat, and add salt and pepper to taste, set aside to cool while you make the dough

Prepare the dough:

1. combine the flour and butter together, using your fingers or pastry knife, until they are blended and look like course meal.

2. Add the water and mix until the dough can be formed into a compact ball

3. Roll the dough out onto a lightly floured surface, making a round circle about ⅛" (3mm) thick. As you roll out the bough lift it up occasionally and dust underneath with flour to prevent it from sticking to the work surface

4. Cut into rounds about 5" (13cm) in diameter with a cookie cutter, or empty, clean tin can of the right size

5. Collect the scraps and re-roll them out repeating the process until the dough has been all used or theres not enough left

Make the Empanadas:

Help from multiple people is encouraged. Prepare a cup or small bowl full of water, and pre-heat the oven to 450°f (230°c).

1. For each dough round, place a spoon full of filling (add shredded cheese if desired) in the middle

2. Using a wet finger, wet one half of the outside of the dough round, then fold the dough over, trapping the filling inside

3. With your fingers, or a fork, crimp the half-circle edge of the empanada to seal it, and place the finished pastry on a parchment lined baking sheet 1"(2cm) apart, crimped side up

4. Bake for 20 minuets, or until they are golden brown, checking after 15 minuets

5. Let cool on a wire rack for 10 minuets, and serve while still warm.