Easy Empanadas

How to Make Empanada Dough

1. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, softened butter, sugar, and salt on medium speed until thoroughly blended. With the motor running, slowly add in cold water and mix until a soft and pliable dough forms, 7 to 10 minutes.
2. Transfer to a clean work surface lightly dusted with flour and kneaded one or two times, just enough to form a neat ball. Wrap in plastic wrap and set in the refrigerator for 4 hours up to overnight.
3. On an un-floured flat work surface, roll out the dough into a ⅛ inch thick sheet; let the dough rest for 10 minutes. Then, cut out the disc using a 5 to 6 inches rounds cutter or saucer; depending on how large you prefer, I use a 6'' glass lid.
4. Then, gather the scraps, add to the rest of the dough, and roll out another batch of circles; repeat with the rest of the scraps. Cover the discs with cling film and chill while you prepare the filling or if not used immediately, use wax or parchment paper to separate the stack and refrigerate or freeze to use later.

How to Make Hard Boiled Eggs

1. Place the eggs in a saucepan in a single layer and cover them with cold water about an inch above the eggs. Bring to a rolling boil over high heat, then start timing for 10 minutes.
2. Meanwhile, prepare a bowl of ice water. Drain the hot water, and transfer the eggs to the ice water to cool for about 10 minutes. Gently crack each egg by tapping it on the counter and peel it under running water.
3. Pat the eggs dry, mince them with a fork, cover with plastic wrap, and store them in the fridge until needed.

How to Make Empanada Filling

1. Heat the olive oil in a large heavy saucepan or Dutch oven over medium-high heat. Add the beef, beef bouillon, and black pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over.
2. Add the garlic and cook over medium heat, stirring occasionally, for 2 minutes. Add the red pepper flakes. Lower the heat, cover, and simmer for about 1 hour, stirring occasionally, until the beef is tender.
3. Uncover and increase the heat to high, cooking for 3 to 5 minutes to reduce the liquid to a juicy but dry consistency. Add the paprika, white part of the scallions, onions, and bell peppers, and cook until soft, about 10 minutes.
4. Stir in the parsley and green parts of the scallions, sautéing for another 10 minutes to eliminate any excess liquid. The mixture should be moist but not runny. Taste and adjust the seasoning if needed.
5. In batches, pulse the meat mixture in a food processor or blender until coarsely shredded, being careful not to over-process it. Transfer each batch to a large mixing bowl and mix in the minced eggs. Let the filling cool to room temperature, then cover and refrigerate until ready to use.

How to Assemble

1. Line 2 large baking sheets with parchment; set aside. Once the beef has cooled, working quickly, so the dough doesn’t warm too much in your hands, portion about 2 spoonfuls in the middle of each empanada disc, leaving a 1-inch border around the edge; avoid reaching the edges with the filling because oiliness will prevent a good seal.
2. Moisten the tip of your finger with a small amount of water and moisten the edges of the circle with your finger around half the border; then gently fold over until the edges meet to seal into a half-moon shape.
3. Crimp the edges with a fork, removing any air pockets as you go. Repeat with the remaining rounds and filling. Place the empanadas in the refrigerator to chill until you are ready to fry them.

How to Fry Empanadas

1. In a 2-quart pot, heat the peanut oil to 350 degrees F. Gently slip 2 to 3 empanadas at a time into the hot oil and fry until golden brown, 3 minutes per side, adjusting the heat as needed. Transfer to the paper towels to drain. Serve Hot.