Beef Empanadas

Ingredients

• 1/2 c. unsalted butter, melted and slightly cooled
• 3/4 c. warm water
• 1 large egg
• 3 1/2 c. all-purpose flour
• 1 1/2 tsp. salt
• 2 tbsp. olive oil
• 2 tsp. ground cumin
• 1/2 sweet onion, diced
• 4 cloves garlic, minced
• 1/2 red bell pepper, diced
• 1/2 lb. ground beef
• 1/2 c. green olives, drained and chopped
• 1 jalapeño, finely chopped
• 2 tbsp. tomato paste
• 2 tsp. dried oregano
• 1/2 tsp. dried thyme
• 2 tsp. smoked paprika
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 1/4 tsp. cayenne pepper (optional)
• 1 large egg, beaten

Instructions

1. For the dough: In a large bowl, whisk together the melted butter, water, and egg until combined. Add the flour and the salt. Using a silicone spatula or wooden spoon, gradually stir the mixture together until a sticky dough starts to form. Turn out onto a well floured surface and knead until smooth, about 2 minutes. Wrap in plastic wrap and refrigerate for 1 hour.
2. For the filling: In a large skillet, heat the oil over medium-high heat until shimmering. Add the cumin, and cook, stirring constantly, until very fragrant, about 1 minute. Add the onion and garlic. Cook, stirring frequently, until starting to soften, about 5 minutes. Stir in the bell pepper and cook until softened, about 5 minutes more.
3. Add the ground beef. Cook, stirring occasionally, until browned, about 6 minutes. Reduce the heat to medium-low. Stir in the olives, jalapeño, tomato paste, oregano, thyme, smoked paprika, salt, and pepper. Let simmer for a few minutes. Taste and adjust seasoning if needed, adding the cayenne if more spice is desired. Transfer to a plate and let cool completely.
4. Preheat the oven to 375°. Roll the dough to be about 1/8-inch thick. Using a 4-inch round cutter (or a bowl about 4 inches in diameter), cut circles from the dough. Dip your finger in water and run it around the edge of each dough circle to moisten it. Place 1 1/2 tablespoons of filling in the center of each dough round. Fold the rounds in half, over the filling, until the edges meet up. Use a fork dipped in flour to crimp the edge closed. Gather any remaining dough scraps and knead them to come together in one piece. Re-roll the dough and repeat cutting, filling and crimping. (Only re-roll one time).
5. Place the empanadas on 2 parchment lined baking sheets about 1 inch apart. Brush the tops of the empanadas with the beaten egg. Bake until golden brown, 25 to 30 minutes.