First, make the filling. This is key because one of the most important things for juicy empanadas and easier assembly is that the filling is well chilled.

Another important part is to choose (as much as possible) meat with a bit of fat. I usually buy regular ground beef, the cheapest kind, which has more fat 🙈. You can also choose a fatty cut and have it ground. Another key point from my research is to use the same amount of meat as onion. Lastly, add a solid fat like butter or lard to the filling.

First, sauté the onion, garlic, and bell pepper in the oil. Add the meat and spices. Cook just until the meat changes color. Add the chopped olives and chopped egg. Let it cool well, preferably overnight.

Next, make the dough. Boil the water with the butter. When it reaches a boil, pour it over the flour with the salt. Stir well, then knead. You can use a stand mixer if you have one. Let it rest for half an hour.

Form a cylinder and cut portions of about 1 oz (30 grams). Roll out into circles. Fill them. Sometimes, with the moisture of the dough, you can seal them well and crimp the edges; if not, moisten the edges with a little water using your fingers. This is another important part, sealing well so the juice doesn't escape.

Brush with beaten egg and bake in a hot oven until golden. They can also be fried. I know it seems long, but it's easier than it looks 🙈