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- 3 cups all-purpose flour - 1 teaspoon salt - 1/2 cup unsalted butter, cold and cubed - 1 large egg - 1/2 cup cold water (or as needed) - 1 tablespoon vinegar (optional, for added tenderness)

Classic Beef Empanadas – A Golden, Crispy Delight!

Embark on a culinary adventure with delightful classic beef empanadas! These flaky pastries are a treasured dish across cultures, bringing warmth and nostalgia to gatherings. Learn how to create the perfect dough and a flavorful beef filling, along with essential cooking techniques. Whether you fry or bake, enjoy sharing these savory treats with family and friends. Discover the joy of making empanadas from scratch and impress your loved ones with this delicious recipe.
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Ingredients
  

For the Dough:

3 cups all-purpose flour

1 teaspoon salt

1/2 teaspoon baking powder

1/2 cup unsalted butter, cold and cubed

1 large egg

1/2 cup cold water

1 tablespoon white vinegar

For the Filling:

1 pound ground beef

1 medium onion, finely chopped

2 cloves garlic, minced

1/2 cup green bell pepper, finely chopped

1/2 teaspoon cumin

1/2 teaspoon paprika

1/4 teaspoon chili powder (optional)

Salt and black pepper to taste

1/4 cup black olives, chopped

1/4 cup hard-boiled eggs, chopped (optional)

1 tablespoon fresh parsley, chopped

1 egg, beaten (for egg wash)

For Frying:

Vegetable oil (for deep frying)

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Instructions
 

Prepare the Dough:

    - In a large mixing bowl, combine the flour, salt, and baking powder. Mix well.

      - Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, blend until the mixture resembles coarse breadcrumbs.

        - In a separate bowl, whisk together the egg, cold water, and vinegar. Gradually add this mixture to the flour, mixing until the dough comes together.

          - Knead the dough on a floured surface for about 5 minutes until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.

            Make the Filling:

              - In a large skillet over medium heat, add a tablespoon of oil and sauté the chopped onion and bell pepper until softened, about 5 minutes.

                - Add the garlic and cook for another minute.

                  - Increase the heat to medium-high and add the ground beef. Cook until browned and fully cooked, breaking it apart with a spatula.

                    - Stir in the cumin, paprika, chili powder (if using), salt, and pepper. Mix in the black olives, chopped hard-boiled eggs (if using), and parsley. Remove from heat and let the filling cool.

                      Assemble the Empanadas:

                        - Divide the chilled dough into 12 equal portions. Roll each portion into a circle about 6 inches in diameter.

                          - Place a tablespoon of the beef filling in the center of each circle.

                            - Moisten the edges of the dough with a bit of water. Folding the dough over the filling, press down to seal and crimp the edges with a fork or your fingers to create a decorative pattern.

                              - Repeat with the remaining dough and filling.

                                Fry the Empanadas:

                                  - In a deep skillet or pot, heat about 2 inches of vegetable oil to 350°F (175°C).

                                    - Carefully add a few empanadas at a time to the hot oil, frying until golden brown and crispy, about 3-4 minutes per side.

                                      - Remove and place on paper towels to drain excess oil. Brush with egg wash for extra shine if desired.

                                        Serve:

                                          - Serve warm, with chimichurri sauce or your favorite dipping sauce on the side.

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                                              Prep Time, Total Time, Servings: 30 minutes | 1 hour | 12 empanadas