Empanadas Argentinas

Mix flour and salt in food processor. Add the butter, egg and water until they form small dough balls. Form a ball with the dough and let rest in the refrigerator for half an hour. Roll the dough with a rolling pin until an ⅛" thin and then cut with a round mold to the desired size empanadas.

To seal the empanadas, I recommend using water or egg white around the edges. I also recommend leaving them in the refrigerator for at least 30 minutes before baking so it does not open when you are baking them. To have a nice golden color, paint them with egg yolk before baking.

Meanwhile, in a deep pan put the olive oil on medium heat, when hot add the onion and pepper, cook for 5-8 minutes, when they are tender add the ground beef and season with salt and pepper, add the bay leave, with the help of the spoon crush any lumps of meat to make it very loose for the filling. Add the tomatoes, add salt and let reduce for 20 minutes over low heat. When dry, remove from heat and let it cool.

When the meat is cool add the olives, raisins and eggs, mix well. Filling is ready for empanadas! Baking medium-sized empanadas, pre-heat the oven to 400 F and bake for 20-25 minutes or until golden brown patties. The bigger the empanadas, more time need in the oven.