Beef filling:

Cup of Yum
1. Mix the ground beef, very finely chopped onion, chopped parsley, cilantro, smoked and sweet paprika, very finely chopped jalapeňo, ground cumin, coriander, chili flakes, and salt.1 lb ground beef/ 450 g + 1 onion + 3 tablespoons parsley + 1 tablespoon cilantro + ½ teaspoon smoked paprika + 1 teaspoon sweet paprika + 1 small jalapeňo + 2 teaspoons ground cumin + 1 teaspoon ground coriander + 1 teaspoon chili flakes + ½ teaspoon fine sea salt
2. Cook the filling: Heat the oil in the pan and cook the mixture for about 2 minutes, breaking the lumps of meat with a wooden spoon. Add the tomato paste, stir well, and continue cooking the filling until the meat is cooked through (about 5 minutes). Let cool while you make the dough.½ tablespoon olive oil + 2 tablespoons tomato paste

Empanada dough:

1. Cut butter into flour: Place the flour and the salt in a bowl. Mix well. Cut the very cold butter into small cubes and rub it into the flour with your fingertips until the mixture resembles fine crumbs. 3 cups + 2 tablespoons all-purpose flour/ 375 g + 1 teaspoon fine sea salt + 1 cup unsalted butter/ 220 gTip: Only use your fingertips and not your whole hands; otherwise, the mixture will become too warm and soft. You can also do this in the food processor; it's easier and quicker.
2. Beat the eggs lightly and add them to the mixture. Add about ¾ of the very cold water and mix or process very shortly until the dough comes together.2 eggs + ⅓ cup + 2 tablespoons water
3. Knead dough: Turn the dough onto the lightly floured working surface and knead very briefly to obtain a smooth and soft dough. Only add the remaining water if necessary.
4. Refrigerate dough: Wrap the dough into cling film and refrigerate for 20 - 30 minutes.

Form and bake:

1. Preheat the oven to 180°C/ 350°F. Line two baking trays with baking paper.
2. Divide the dough into 4 portions.
3. Roll the first portion into a thin sheet and cut the discs using a round cookie cutter of about 10 cm/ 4 inches. Place about 1 teaspoon of filling in the center of the discs.
4. Form empanadas: Slightly lift both parts of the circle from the table (while the heavier part of the empanada containing the filling still rests on the table) and press the edges together. You can slightly wet the edges with some water if you feel that they don't keep together well, but I didn't find it necessary, it was a hot day, and the dough was rather soft.
5. Crimp: Place the empanada on the table again and crimp the edges by pressing them with a fork. Place the empanada on the baking tray. Repeat with all the remaining dough and filling. I had about 40 empanadas.
6. Brush the empanadas with beaten egg. 1 egg
7. Bake for about 20 minutes or until golden brown and cooked through. Serve as suggested above.