Argentinean-Inspired Beef Mini Empanadas

1. Stage

Prepare filling: Cook ground beef, onion, bell pepper, and garlic in a large, nonstick skillet over medium to medium-high heat until vegetables are tender and beef is browned and crumbly, about 10 minutes. Add olives, paprika, cumin, salt, and pepper. Stir in chopped eggs.

2. Stage

Scrape mixture into a bowl. Cover and refrigerate until fully chilled, 1 to 2 hours; this ensures the dough will not be soggy when the empanadas are baked.

3. Stage

Prepare dough: Whisk flour and salt together in a medium bowl until combined. Cut in butter with a pastry blender until the mixture resembles coarse crumbs.

4. Stage

Whisk cold water, egg, and vinegar together in a small bowl. Pour into the dry ingredients and blend with a fork. Use your hands to finish blending the ingredients until they come together in a ball. Flatten the ball into a disc, wrap with plastic wrap, and refrigerate for 1 hour.

5. Stage

When you are ready to cook, preheat the oven to 350 degrees F (175 degrees C).

6. Stage

Roll the dough on a lightly floured surface. Use a 3-inch round cutter to cut circles, rerolling the scraps as necessary. I got about 18 circles.

7. Stage

Hold each circle in your hand and place a heaping tablespoon of filling in the center. Gently fold the ends over the top and press to seal all the way around. Reserve extra filling for another use.

8. Stage

Set empanadas on a baking sheet. Press around the sealed edges with a fork if desired.

9. Stage

Bake in the preheated oven until golden brown on the bottoms, about 18 minutes. Flip and bake until the other side is browned, about 5 more minutes.