Ingredients:

  • 2 ½ cups All-Purpose Flour
  • 1 teaspoon Fine Sea Salt
  • 8 ounces (2 sticks) Unsalted Butter, cold and cubed
  • ½ cup Ice Water
  • 1 Large Egg (for egg wash)
  • 1 tablespoon Water (for egg wash)
  • 2 tablespoons Olive Oil
  • 1 pound Lean Ground Beef (85/15 recommended)
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 teaspoon Cumin, ground
  • ½ teaspoon Dried Oregano
  • ½ teaspoon Smoked Paprika
  • 2 tablespoons Tomato Paste
  • ½ cup Beef Broth (low sodium)
  • ½ cup Green Olives, pitted and sliced
  • ¼ cup Raisins (dark or golden)
  • 1 teaspoon White Vinegar or Cider Vinegar
  • Salt and Black Pepper, to taste

Instructions:

  1. Brown the Meat: Heat olive oil in a large skillet. Brown the ground beef over medium-high heat, breaking it up. Drain off any excess fat and set the meat aside.
  2. Sauté Aromatics: Reduce heat to medium. Add diced onion to the skillet and sauté until soft and translucent (about 5 minutes). Add garlic and cook for 1 minute until fragrant.
  3. Build Flavour: Stir in the tomato paste, cumin, oregano, and paprika. Cook for 2 minutes until spices bloom.
  4. Simmer: Return the beef to the pan. Add the beef broth, olives, raisins (if using), and vinegar. Bring to a low simmer. Reduce heat to low, cover partially, and let simmer for 30–40 minutes until the liquid has mostly evaporated and the filling is thick. Season to taste.
  5. Cool Filling: Transfer the picadillo filling to a bowl and chill completely in the refrigerator (at least 30 minutes) before assembly.
  6. Make the Dough: Combine flour and salt. Cut in the cold, cubed butter until the mixture resembles coarse breadcrumbs. Slowly drizzle in the ice water, pulsing until the dough just comes together into a shaggy mass.
  7. Chill Dough: Gather the dough, flatten it into a disc, wrap it tightly, and refrigerate for 30 minutes.
  8. Roll and Cut: Lightly flour a work surface. Roll the chilled dough out to about ⅛-inch thickness. Use a 3- to 4-inch cutter to cut out rounds.
  9. Fill and Seal: Place 1 generous tablespoon of thoroughly chilled picadillo filling onto the center of each dough round. Moisten the edges of the dough with water or egg wash. Fold the dough over to form a half-moon shape, pressing the edges together firmly to seal.
  10. Crimp and Vent: Use a fork to crimp the edges tightly to prevent leakage. Poke one or two tiny vent holes on the top of each empanada.
  11. Egg Wash: Whisk the egg and tablespoon of water together. Brush the top of each empanada lightly with the egg wash for shine and color.
  12. Air Fryer Prep: Preheat the air fryer to 375°F (190°C). Lightly spray the air fryer basket with non-stick oil spray. Place the empanadas in a single layer, ensuring they do not touch. Work in batches.
  13. Cook: Air fry for 10–12 minutes, flipping halfway through (around the 6-minute mark), until the pastry is golden brown and beautifully crisp.
  14. Serve immediately, perhaps alongside Avocado Crema or Salsa Verde.