• 3 cups all-purpose flour
• 1 cup unsalted butter, cold and cut into cubes
• 1 egg
• 1/3 cup cold water
• 1 teaspoon salt

Ingredients for the Filling:

• 500g ground meat (beef, pork, or a mix)
• 1 onion, finely chopped
• 2 hard-boiled eggs, chopped
• 1/2 cup pitted green olives, chopped
• 1/2 cup raisins, rehydrated in warm water
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste

Instructions:

For the Dough:

1. In a large bowl, combine the flour and salt. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.
2. Add the egg and cold water. Mix until the dough comes together. If needed, add more water, one tablespoon at a time.
3. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

For the Filling:

1. In a skillet over medium heat, cook the ground meat until browned. Add the chopped onion and cook until softened.
2. Add the cumin, paprika, salt, and pepper. Stir to combine.
3. Remove the skillet from heat and let the meat mixture cool.
4. Once cooled, add the chopped hard-boiled eggs, olives, and rehydrated raisins. Mix well.

Assembling the Empanadas:

1. Preheat the oven to 375°F (190°C).
2. Roll out the chilled dough on a floured surface to a thickness of about 1/8 inch.
3. Cut out circles from the dough using a round cutter or a bowl.
4. Spoon a portion of the meat filling onto each dough circle.
5. Fold the dough over the filling, creating a half-moon shape. Seal the edges by pressing with a fork.
6. Place the empanadas on a baking sheet lined with parchment paper.
7. Bake for 20-25 minutes or until golden brown.
8. Allow the empanadas to cool for a few minutes before serving.

Enjoy these delicious Argentinian Empanadas!