Ingredients 

• 2 ½ cups all-purpose flour
• ½ tsp salt
• ½ cup unsalted butter, cold and cubed
• 1 egg
• ⅓ cup cold water (more as needed)
• 1 lb ground beef
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp paprika
• ½ tsp cumin
• Salt and pepper, to taste
• 1 hard-boiled egg, chopped (optional)
• ¼ cup green olives, chopped (optional)
• 1 tbsp vegetable oil
• 1 egg, beaten (for egg wash)

Steps:

1. Make the dough: In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Beat egg with cold water and add to flour mixture, kneading until a smooth dough forms. Wrap in plastic and refrigerate for 30 minutes.
2. Prepare the filling: Heat oil in a skillet over medium heat. Sauté onion and garlic until soft. Add ground beef, paprika, cumin, salt, and pepper. Cook until beef is browned and cooked through. Remove from heat and let cool slightly. Stir in chopped egg and olives if using.
3. Assemble empanadas: Preheat oven to 375°F (190°C). Roll out dough on a lightly floured surface to ⅛-inch thickness. Cut into 6–8 inch circles. Place a generous spoonful of filling in the center of each circle, fold over, and press edges with a fork to seal. Brush tops with beaten egg.
4. Bake: Arrange empanadas on a baking sheet lined with parchment paper. Bake 20–25 minutes, until golden brown.
5. Serve: Enjoy warm with a glass of Chilean Balance of Powers Cab/Syrah Blend for a perfectly balanced, rich, and flavorful pairing.

Yields ~8 empanadas