1 h 30 min

Step 1

Start by making the dough- in a food processor combine the flour, salt, baking powder and cubed cold butter. Blend in pulses until it gets into a sandy texture.

Step 2

Add the cold water and blend just until it starts to get into a cohesive dough.

Step 3

Remove from the food processor, and bring together into a round smooth dough, wrap in plastic wrap and let it rest in the fridge while working on the filling.

Step 4

Boil the eggs for 8 min, then let them cool to room temperature.

Step 5

In a pan on a medium heat, add the ground beef, salt, black pepper and cumin. Let it cook for 5-7 minutes until the meat releases some juices and changes color.

Step 6

Add the garlic, red onion, tomato, carrot and mix it all in. Add in ají panca, ají amarillo, bay leaf, rosemary, thyme, red wine vinegar and soy sauce. Let it cook for 15 min, then remove from the stove and let it cool to room temperature.

Step 7

Once the filling has cooled to room temperature, take out the dough from the fridge and divide with your hands into ping pong sized pieces.

Step 8

Roll each piece into a ball, toss in flour and roll on a working surface into a thin disc, about 1/4 inch thickness.

Step 9

Add the filling to the center of each disc shaped dough together with 1/4 hard boiled egg and 1 olive.

Step 10

Close in half, and secure the edges by pressing it with a fork. Using a cookie cutter, score the edges into a perfect round shape. Repeat with the rest of the dough.

Step 11

For baked empanadas- preheat your oven to 380F or 190C. Arrange all the empanadas on a baking tray with a parchment paper, brush with the egg wash and bake for 15-20 min or until you achieve a golden color.

Step 12

For fried empanadas- preheat your frying oil and once hot, drop the empanadas in and fry until golden color is achieved.

Step 13

For baked empanadas, coat with powdered sugar and serve with lime. For fried empanadas- serve with hot sauce.

Step 14

YASSS!