Beef Empanadas

For the dough: In a large bowl, whisk together the 3 cups all-purpose flour and 1 tsp salt (for dough).

Add the 1 cup cold, cut into small cubes unsalted butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

In a small bowl, beat the 1 egg (for dough) and add it to the flour mixture along with the 1/2 cup ice water and 1 tbsp white vinegar.

Stir with a fork until the dough begins to come together. If it seems too dry, add more ice water, 1 tablespoon at a time.

Turn the dough out onto a lightly floured surface and knead gently just until it comes together. Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.

For the filling: Heat the 2 tbsp olive oil in a large skillet over medium heat. Add the 1 finely diced yellow onion and 1 finely diced red bell pepper and cook until softened, about 5 minutes.

Add the 3 minced garlic cloves and cook for another 30 seconds until fragrant.

Add the 1 lb 85% lean ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes.

Stir in the 1 tbsp ground cumin, 1 tbsp paprika, 1 tsp dried oregano, 1 tsp salt (for filling), and 1/2 tsp freshly ground black pepper (for filling). Cook for 1 minute to toast the spices.

Add the 2 tbsp tomato paste and cook for another minute, stirring constantly.

Pour in the 1/2 cup beef broth and simmer until most of the liquid has evaporated, about 5-7 minutes.

Stir in the chopped 1/2 cup pitted and chopped green olives and 1/4 cup optional raisins if using. Remove from heat and let the filling cool completely.

To assemble: Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.

On a lightly floured surface, roll out one disk of dough to about 1/8-inch thickness. Using a 4-inch round cutter or a small bowl as a guide, cut out as many circles as possible.

Place about 1 1/2 tablespoons of filling in the center of each dough circle. Fold the dough over to form a half-moon and press the edges together to seal.

Use a fork to crimp the edges or fold the edges over in a decorative pattern (repulgue). Transfer to the prepared baking sheets.

Repeat with the remaining dough and filling, rerolling scraps as necessary.

Brush the empanadas with the 1 beaten with 1 tablespoon water egg (for egg wash) and prick each one once or twice with a fork to allow steam to escape during baking.

Bake for 20-25 minutes, or until golden brown. Let cool for 5 minutes before serving.

Serve warm or at room temperature. Empanadas can be frozen before baking for up to 3 months.