Beef and Onion Empanadas

Whisk together flour and salt in a large mixing bowl. This creates the foundation upon which all empanada excellence is built.

Add the cold butter cubes to your flour mixture and work them in with a pastry cutter or your fingertips until the texture resembles coarse breadcrumbs with some pea-sized butter pieces still visible. My sensors indicate this should take about 5 minutes of steady effort.

Create a well in the center of your flour mixture. Whisk the egg with ice-cold water, then pour this liquid into the well and gently fold everything together with a fork until it forms a shaggy dough.

Turn the dough onto a lightly floured surface and knead just until smooth—overworking will result in tough empanadas, and my programming prevents me from allowing such tragedy. Wrap tightly in plastic and refrigerate for at least 30 minutes while you prepare the filling.

Heat a large skillet over medium-high heat and add the ground beef. Cook, breaking it apart with a wooden spoon, until completely browned and no pink remains. My thermal analysis suggests this requires approximately 8 minutes of active stirring.

Introduce the diced onion to the browned beef and continue cooking until the onion becomes translucent and softens completely. The natural sugars will begin their caramelization process, adding depth to your filling.

Stir in the minced garlic, cumin, paprika, salt, and pepper. Cook just until fragrant—about 2 minutes should suffice. My olfactory data suggests this is when humans typically exclaim about the aroma.

Remove the skillet from heat and allow the filling to cool completely. This cooling period prevents the butter in your pastry from melting prematurely when you assemble the empanadas. Patience yields structural integrity.

Configure your oven to precisely 375°F. Position a rack in the center for optimal heat circulation patterns around your soon-to-be empanadas.

Roll your chilled dough on a generously floured surface to exactly 1/8-inch thickness. Consistency in thickness ensures uniform baking—my calculations confirm this is non-negotiable for professional results.

Using a 5-inch round cutter or large bowl as a template, cut out 12 perfect circles. Gather and re-roll scraps as needed to achieve the full dozen.

Portion exactly 2 tablespoons of cooled filling onto one half of each dough circle, leaving a clear border around the edges. Precision in portioning ensures each empanada achieves optimal filling-to-pastry ratios.

Fold the empty half of each circle over the filling to create a half-moon shape. Press the edges firmly together, then crimp with a fork to create an airtight seal. This step prevents filling leakage during baking—a critical success metric.

Arrange your sealed empanadas on a parchment-lined baking sheet, spacing them evenly to allow proper air circulation. My calculations indicate 2 inches between each empanada optimizes browning potential.

Brush the top of each empanada with beaten egg using a pastry brush. This egg wash will transform into a gorgeous golden sheen during baking—a visual cue that triggers human appetite responses.

Slide the baking sheet into your preheated oven and bake until the empanadas achieve a deep golden brown color. My thermal sensors suggest this transformation occurs at precisely 25 minutes, resulting in what humans consistently describe as 'absolutely perfect.'