Prepare the dough first and while it rests, make the filling. If you prefer, you can prepare the stuffing the day before. It’s very important that the meat has completely cooled before filling the empanada dough.

Ingredients

DOUGH

  • 1 1/4CUPS HOT WATER
  • 1TABLESPOON SALT
  • 5CUPS FLOUR
  • 4TABLESPOONS BUTTER MELTED
  • MEAT FILLING
  • 1/4CUP DARK BEEF BROTH
  • 1/2TEASPOON VEGETABLE OIL
  • 1/2TEASPOON BUTTER
  • 2 1/3CUP YELLOW ONIONS FINELY CHOPPED
  • 1POUND LEAN GROUND BEEF
  • 1/4CUP RAISINS
  • 1BAY LEAF
  • 1TABLESPOON RED PEPPER CRUSHED
  • 1/4TEASPOON PAPRIKA
  • 1/4TEASPOON CAYENNE PEPPER
  • 1/4TEASPOON CUMIN GROUND
  • 1/4CUP OLIVES CHOPPED
  • 2EGGS HARD-BOILED, CUT INTO SMALL PIECES
  • 3SMALL STALKS CHIVES FINELY CHOPPED, GREEN PART ONLY
  • 1EGG WHITE BEATEN

Directions

Dough
  1. In a bowl, mix the hot water and salt. Let it cool for 3 to 5 minutes.
  2. In another bowl, place the flour and mix with the melted butter. Then add the salted water.
  3. Mix all ingredients until it a smooth dough is formed, and let it rest for half an hour.
Filling
  1. In a pot, heat the beef broth over medium heat for approximately 5 minutes. In a separate large pot, heat the oil and butter.
  2. Stir in the chopped onions and cook until translucent. Add the ground beef and cook over medium-high heat, stirring frequently until the meat is well cooked through, approximately 10 minutes.
  3. Add the raisins, season with salt and pepper, and incorporate the bay leaf, paprika, pepper and cumin. Add the hot broth and bring to a boil. Cook for 3-5 minutes.
  4. Once cooked, transfer the meat into a container and store in the refrigerator overnight.
  5. Once it has cooled down, stir in olives, egg and green onions.
Assembly
  1. Form small balls of dough, let them rest for 10 minutes and stretch them out on a floured surface with a rolling pin until a flat mass of approximately less than ⅕ of an inch (3 millimeters) thick is formed. With a cutter or wide mouth jar, cut into circles of 4 to 5 inches diameter.
  2. Fill each circle with a tablespoon of meat.
  3. Fold the dough over the filling to form a meat pie. Folding the edges of the dough, brush over with the beaten egg white, and seal the edges with a fork.
  4. Boil the oil in a large pot, and fry the patties until golden brown, for approximately 5 minutes.