Latin American Empanada

Start with the dough: In a large bowl, combine flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Do not overmix! Wrap in plastic wrap and refrigerate for at least 30 minutes. Meanwhile, prepare the filling: Heat olive oil in a skillet over medium heat. Add chopped onion and bell pepper, sauté for 5-7 minutes until softened. Add minced garlic and cook for another minute. Add ground beef and brown, breaking it up with a spoon. Drain any excess fat. Season with ground cumin, smoked paprika, oregano, salt, and pepper. Cook for another 5 minutes. Remove from heat, stir in chopped hard-boiled eggs and olives. Let cool completely.

Preheat oven to 190°C (375°F) or prepare oil for frying (approx. 175°C/350°F). On a lightly floured surface, roll out the dough thinly (about 2-3 mm thick). Cut out circles about 10-12 cm (4-5 inches) in diameter. Place 1-2 tablespoons of filling in the center of each circle. Fold the dough over to form a half-moon, pressing the edges to seal, then crimp with a fork. Place the assembled empanadas on a baking sheet lined with parchment paper, or directly into the hot oil. If baking, brush with beaten egg. Bake for 20-25 minutes, or until golden brown. If frying, cook for 3-4 minutes per side until golden and crispy. Drain excess oil on paper towels.

Serve the empanadas warm, with fresh salsa or chimichurri sauce.