Beef Empanadas

In a large mixing bowl, combine 2.5 cups all-purpose flour and 1 tsp salt. Cut in 6 tbsp cold butter until the mixture resembles coarse sand.

Add 0.75 cup ice-cold water gradually, mixing gently until the dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 15 minutes.

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 large diced onion and 3 minced garlic cloves, sauté until softened, about 3 minutes.

Add 1.5 lbs ground beef, breaking it up with a spoon. Cook until browned, about 5 minutes. Drain excess fat if needed.

Stir in 1 tbsp cumin, 1 tsp paprika, 0.5 tsp black pepper, and 2 tbsp tomato paste. Cook for 2 minutes. Let cool completely before assembly.

Preheat oven to 375°F. Roll out chilled dough to 1/8-inch thickness on a lightly floured surface.

Cut dough into 12 rounds (about 4 inches diameter). Place 2–3 tbsp cooled filling on one half of each round, leaving a border.

Fold dough over to form a half-moon. Press edges firmly and seal with a fork.

Place empanadas on a lined baking sheet. Beat 1 egg and brush over the tops for a golden finish.

Bake at 375°F for 20–25 minutes until golden brown. Cool for 3 minutes before serving.