The advantage of this recipe is that we can advance the filling part and do it in advance, or leave them as we make the dough, which will take us about an hour and a half, so we can do the stuffing firstcool it and then fill the dumplings.
To do this, we fry 500 grams of minced beef in a pan with a little oil and when it is cooked we reserve it. In the same frying pan, poach a chopped onion and a red pepper, when they are done, add the meat and cook the whole for a few minutes.
Then we add two tablespoons of chopped green olives, stir and pour 150 milliliters of white wine and let reduce until dry.
Finally, we season with salt, ground black pepper, sweet paprika, oregano and ground cumin. Reserve the mixture let cool completely before filling the empanadas.
For the dough there is nothing complicated. Dissolve the salt in the warm water and in a bowl at room temperature partially melt the butter. Add the flour to the butter and stir until you have a crumbly dough.
Add the mixture of water and salt little by little until obtaining a homogeneous mass. We leave wrapped in transparent film and resting for an hour or so. After that time, we make balls by hand and we stretch them with the help of a rolling pin in the approximate shape of a circle, the size of a CD.
Then with a slightly smaller round mold, cut the wafers and preserve between parchment paper to be able to fill later with a very cold filling.
