Empanadas criollas - Uruguay Beef

Mix flour and salt in a bowl.

Cut in butter until mixture resembles coarse crumbs.

Add eggs and water; mix until a dough forms.

Knead the dough on a floured surface until smooth.

Wrap in plastic and refrigerate for 30 minutes.

Heat oil in a skillet over medium heat.

Sauté onion and garlic until translucent, about 3-4 minutes.

Add ground beef; cook until browned, breaking it apart.

Stir in paprika, cumin, black pepper, and salt; cook for 2 minutes.

Remove from heat and mix in chopped green olives, hard-boiled eggs, and parsley.

Preheat oven to 375°F (190°C).

Roll out dough on a floured surface to 1/8 inch thickness.

Cut circles using a cutter or glass.

Place a spoonful of filling on one half of each circle.

Fold over and seal edges with a fork.

Place empanadas on a baking sheet lined with parchment paper.

Brush with beaten egg for a golden finish.

Bake for 20-25 minutes until golden brown.

Allergens