-
1
To make the dough, put the flour and salt in a food processor and pulse a few times to mix.
-
2
Add the butter and process just until the butter is the size of small peas.
-
3
In a small bowl, whisk together the eggs, water, and vinegar.
-
4
Add to the flour mixture and pulse to combine.
-
5
Dump the dough onto a work surface and press into a disk.
-
6
Wrap with plastic wrap and refrigerate for about 1 hour before using.
-
7
To make the filling, in large frying pan over medium-high heat, warm the olive oil.
-
8
Add the onion and a pinch of salt and cook until starting to brown, about 5 minutes.
-
9
Add the bell peppers and cook until the vegetables are caramelized and brown, about 3 more minutes.
-
10
Raise the heat to high and add the beef.
-
11
Cook, stirring to break up the meat, until its no longer pink, about 5 minutes.
-
12
Add the cumin and oregano and cook for 1 minute.
-
13
Lower the heat to low and stir in the tomato puree, hot sauce, olives, raisins, and honey.
-
14
Season to taste with salt.
-
15
Cover and simmer gently until the flavors have blended, about 10 minutes.
-
16
Cool the mixture completely before using.
-
17
Heat the oven to 400 degrees F. Line two rimmed baking sheets with parchment paper.
-
18
Divide the dough into 8 pieces (or divide it into 10 to 12 pieces for smaller empanadas).
-
19
On a lightly floured surface, roll each piece into a round about 6-inches in diameter and 1/8-inch thick.
-
20
Brush the edge of half of each round with the egg wash. Add about 1/4 cup filling (or more or less depending on the size of the rounds) and fold the dough in half to create a half moon shape.
-
21
Press the edges together, then use a fork to crimp the edges.
-
22
Place on the baking sheets, leaving a bit of space between each empanada.
-
23
Prick the tops of each with the fork to create steam vents.
-
24
Brush the tops of the empanadas lightly with the egg wash.
-
25
Bake until golden brown, about 20 minutes.
-
26
Serve hot or warm.
