Savory Empanadillas

Ingredients

All-purpose flour

2 cups

Unsalted butter

1/2 cup, cold and cubed

Cold water

1/4 cup

Ground beef

1 pound

Onion

1, finely chopped

Red bell pepper

1, finely chopped

Garlic

2 cloves, minced

Paprika

1 teaspoon

Cumin

1 teaspoon

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Egg

1, beaten (for egg wash)

Instructions

1. In a large bowl, combine the all-purpose flour and cold, cubed butter. Use your fingers or a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.
2. Add the cold water to the flour mixture and mix until a dough forms. Knead the dough gently until it comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
3. In a skillet over medium heat, cook the ground beef, onion, red bell pepper, and minced garlic until the beef is browned and the vegetables are softened, about 5-7 minutes.
4. Add the paprika, cumin, salt, and pepper to the skillet and stir to combine. Remove from heat and let the filling cool for a few minutes.
5. Preheat the oven to 375°F (190°C).
6. On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch.
7. Using a round cookie cutter or a glass, cut out circles from the dough, about 4 inches in diameter. Place a spoonful of the cooled filling in the center of each circle.
8. Fold the dough over the filling to form a half-moon shape. Use a fork to crimp the edges and seal the empanadillas tightly.
9. Place the empanadillas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg for a golden finish.
10. Bake for 20-25 minutes, or until the empanadillas are golden and crispy.
11. Serve hot and enjoy with your favorite dipping sauce, like a zesty chimichurri or a creamy garlic aioli.