Empanadas

Prepare the Dough

In a large bowl, whisk together the flour and salt.

Add the cold butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Beat the egg and add it to the flour mixture, then gradually add the cold water until the dough comes together.

Turn the dough out onto a floured surface and knead briefly until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Prepare the Filling

Heat the vegetable oil in a skillet over medium heat. Add the ground beef or pork and cook until browned.

Add the onion, garlic, and bell pepper, cooking until softened.

Stir in the tomato sauce, black olives, cumin, paprika, chili powder, salt, and pepper. Cook for a few more minutes until the mixture is well combined and heated through. Remove from heat and let cool.

If using, mix in the shredded cheese and fresh cilantro.

Assemble the Empanadas

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

On a floured surface, roll out the dough to about 1/8 inch thick. Cut into 4-5 inch circles using a cookie cutter or a cup.

Place a spoonful of the filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, and crimp with a fork if desired.

Brush the tops of the empanadas with the beaten egg for a golden finish.

Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown and crispy.

Serve

Allow the empanadas to cool slightly before serving. They are delicious warm or at room temperature.