Ingredients:
2 cups of all-purpose flour
1/2 cup of cornmeal
1 teaspoon of sugar
1/2 teaspoon of salt
1/2 cup of unsalted butter, chilled and diced
1/2 cup of cold water
1 egg, beaten for the egg wash
Filling Ingredients:
1 pound of beef tenderloin, diced
1 onion, diced
2 cloves of garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 teaspoon of ground cumin
1 teaspoon of smoked paprika
1/2 teaspoon of dried oregano
Salt and pepper to taste
1 cup of raisins
1/2 cup of diced olives
1/2 cup of diced hard-boiled eggs
Instructions:
In a large bowl, mix together the flour, cornmeal, sugar, and salt. Add the butter and mix until the mixture resembles coarse crumbs.
Gradually add the cold water, a tablespoon at a time, until the dough comes together and forms a ball.
Knead the dough for 2-3 minutes, until it becomes smooth and elastic. Cover the dough and refrigerate for at least 30 minutes.
To make the filling, heat a skillet over medium heat and add the diced beef. Cook until browned, then remove the beef from the skillet and set aside.
In the same skillet, add the onion, garlic, bell peppers, and cook until softened, about 5 minutes.
Add the cumin, paprika, oregano, and season with salt and pepper to taste. Add the cooked beef, raisins, olives, and hard-boiled eggs. Cook for another 5 minutes, stirring occasionally.
Preheat the oven to 375°F (190°C).
On a lightly floured surface, roll out the dough to a thickness of about 1/8 inch.
Using a round cookie cutter or a glass, cut out circles of dough.
Place a spoonful of the beef filling in the center of each dough circle.
Fold the dough in half, sealing the edges with a fork.
Brush the empanadas with the beaten egg for the egg wash.
Place the empanadas on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.
Remove from the oven and let cool for a few minutes before serving.
