Empanadillas

Ingredients

• Egg - 1, beaten (for egg wash)
• Salt and pepper - To taste
• Cumin - 1/2 teaspoon
• Paprika - 1 teaspoon
• Garlic - 2 cloves, minced
• Red bell pepper - 1/2, finely chopped
• Onion - 1, finely chopped
• Ground beef - 1/2 pound
• Water - 1/4 cup, cold
• Butter - 1/2 cup, cold and cubed
• All - purpose flour - 2 cups

Instructions

1. In a large bowl, combine the flour and cold, cubed butter. Use your fingers or a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.
2. Add the cold water to the flour mixture and mix until a dough forms. Knead the dough gently until it comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
3. In a skillet, cook the ground beef, onion, red bell pepper, and garlic over medium heat until the beef is browned and the vegetables are softened.
4. Add the paprika, cumin, salt, and pepper to the skillet and stir to combine. Remove from heat and let the filling cool.
5. Preheat the oven to 375°F (190°C).
6. On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch.
7. Using a round cookie cutter or a glass, cut out circles from the dough. Place a spoonful of the cooled filling in the center of each circle.
8. Fold the dough over the filling to form a half-moon shape. Use a fork to crimp the edges and seal the empanadillas.
9. Place the empanadillas on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden finish.
10. Bake for 20-25 minutes, or until the empanadillas are golden and crispy.
11. Serve hot and enjoy!