Empanadas

In a large bowl, whisk together flour and salt. Cut in cold butter until mixture resembles coarse breadcrumbs. Add cold water a few tablespoons at a time, mixing gently until dough just comes together.

Form dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes while you prepare the filling.

Heat olive oil in a large skillet over medium-high heat. Add diced onion and bell pepper, sauté until softened, about 5 minutes. Add minced garlic and cook 1 minute until fragrant.

Add cooked protein base, cumin, and paprika. Stir to combine and warm through, about 3-4 minutes. Remove from heat and let cool completely. Stir in cheese and olives, season with salt and pepper to taste.

Preheat oven to 400°F. On a floured surface, divide dough into 12 equal pieces. Roll or press each piece into a thin circle about 5 inches in diameter.

Place 2-3 tablespoons filling on half of each dough circle, leaving a 0.5-inch border. Fold dough in half over filling and press edges to seal. Use a fork to crimp edges if desired.

Arrange empanadas on a parchment-lined baking sheet. In a small bowl, whisk egg with 1 tablespoon water. Brush egg wash over each empanada and drizzle lightly with olive oil.

Bake at 400°F for 20-25 minutes until golden brown and crispy. Serve warm.