Ground Beef, Egg, and Green Pepper Empanadas

1.In a large mixing bowl, combine the flour and salt. Add the chilled butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.

2.Gradually add the cold water, mixing until the dough comes together. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.

3.In a large skillet, heat the olive oil over medium heat. Add the chopped onion and diced green pepper, sautéing until softened, about 5 minutes.

4.Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 7-10 minutes. Drain any excess fat.

5.Stir in the cumin, chili powder, garlic powder, black pepper, paprika, and cayenne pepper (if using). Mix well and remove from heat.

6.In a separate bowl, scramble the eggs until just set. Combine the scrambled eggs with the beef mixture, stirring until evenly mixed. Allow to cool slightly.

7.Preheat your oven to 375°F (190°C).

8.On a floured surface, roll out the chilled dough to about 1/8 inch thick. Cut out circles using a 4-5 inch round cutter.

9.Place a tablespoon of the beef and egg mixture in the center of each dough circle. Fold the dough over to create a half-moon shape, pressing the edges to seal. Use a fork to crimp the edges for a decorative touch.

10.Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg for a golden finish.

11.Bake in the preheated oven for 25-30 minutes, or until golden brown and flaky. Allow to cool slightly before serving.