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Makes 30 to 32 empanadas


1 kilogram all-purpose flour
1 pinch of salt
90 grams olive oil
450 grams lukewarm water
1 teaspoon lemon juice or white vinegar
3 tablespoons olive oil
1 large white onion, thinly sliced
1 pound coarse ground sirloin
1 teaspoon kosher salt
1 tablespoon paprika
1 teaspoon cumin
½ teaspoon chili flakes, or to taste
¼ cup scallions
½ cup sliced green olives
¼ cup raisins, about one or two per empanada
1 egg


MAKE THE DOUGH: In a bowl, combine the flour and salt. Make a well in the center, then add the oil and water, followed by the lemon juice or vinegar.

Gently begin to mix, gradually drawing in flour with each stroke. Eventually a soft dough will form. Knead the dough for 3 to 5 minutes.

Cover the kneaded dough with a bowl and allow it to rest for around 15 minutes.

Once dough is rested, knead it one more time for 2 to 3 minutes, then divide it in two. Flour your work surface and spread with the palm of hand until you get a ¼-inch thickness. Start rolling the dough with a rolling pin until you get a ⅛-inch thickness, and flour it as needed.

Cut 5-inch circles and stack them until you are about to assemble your empanadas.

MAKE THE FILLING: In a large skillet, heat the oil over medium. Add the onion and sauté until translucent, about 3 to 4 minutes. Add the beef and sauté for 3 to 5 minutes, breaking it down and mixing it with the onions. Then add the salt, paprika, cumin, chili flakes, and mix. Let cook for 7 to 10 minutes, then remove from heat, transfer to a bowl, and chill for two hours or overnight for better results.

Once the mixture is chilled, add the scallions and olives.

TO ASSEMBLE: Preheat your oven to 425°F.

Place one empanada circle on your work surface. Put the moistest side of the circle face up. Put one spoonful of filling in the middle of the circle—in a medium-size egg-like shape. Add in one or two raisins, then start closing the empanada, shaping and crimping as you go. Place the empanadas on a parchment-lined sheet pan.

In a small bowl, mix the egg with approximately two tablespoons of water. Brush the tops of the empanadas with the egg wash. Bake for 14 to 18 minutes, or until the empanadas are golden.

Reprinted by permission of ‎Jezabel Careaga

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