4 cups all-purpose flour (500 g)
1 tsp. baking powder (4g)
½ tsp. salt (2g)
3 tbsp. sugar (38g)
6 tbsp. butter, chilled (90g)
1 cup water (240ml)
2 tbsp. olive oil (30ml)
1 small onion, chopped
½ lb. ground beef (250g)
1 clove garlic
1 carrot, peeled and cubed
½ cup frozen peas (55g)
¼ cup chopped olives (90g – optional)
1 tbsp. all-purpose flour (8g)
½ cup water (120ml)
Salt and pepper to taste
1 egg beaten with 1 tbsp. water (15ml)
In the bowl of a food processor, combine the flour along with the baking powder, salt, and sugar. Pulse once or twice to combine well. Cut the butter into slices, add to the bowl, pulsing until the mixture makes a course meal. Add the eggs one at a time, pulsing to combine well.
Turn the food processor on and add the water through the feed hole. Once the dough gathers into a ball, turn off the food processor. Remove the dough and knead by hand on a floured surface until it is no longer sticky. Divide the dough into 12-14 equal size balls.
Knead each piece of dough lightly to coat with flour. Shape each equally sized piece into a flat patty. Roll each of the dough patties into circles on a floured surface. Roll the circles to approximately 8” (20cm) in diameter, but do not roll too thin. Separate each piece with waxed paper, and place the pieces in the refrigerator for at least one hour.
To make the filling, heat the olive oil in a small skillet. Add the chopped onions, and sauté until translucent, about 2 minutes. Add the ground beef, and brown completely, about 10 minutes. Break up the lumps of meat with the back of the spoon while it cooks. Add the garlic, carrots, peas and olives, cover, and continue to brown for another 5 minutes.
Mix the flour and water together in a small bowl. Pour into the beef mixture and stir well. Season with salt and pepper. Once the flour mixture has been completely absorbed, remove the filling from the heat.
To make the empanadas, remove the crusts from the refrigerator and separate. Add a large spoonful of the filling to the center of the circle. Fold the dough over the top to make a half-moon shape and seal the edges with a fork. Crimp the edges decoratively, if desired.
Heat your oven to 375°F (190°C) while you continue to shape all of the empanadas. Place the formed empanadas on a baking sheet lined with parchment paper. Brush each of the empanadas with the egg wash.
Bake the empanadas for 25-30 minutes until they are golden brown. Remove to a cooling rack and allow to cool completely before serving.