Argentine Beef Empanada

Name: Argentine Beef Empanada
Yield: 30
Ingredients: Masa; 1/2 kg of wheat flour; 1 tablespoon of salt; 1 1/2 cups of water; 125g of butter; Rector; 200g of butter; 3 large onions finely chopped; 2 bell peppers diced; 1 cup of chopped fresh parsley; 1 kg of ground beef; 3 hard-boiled eggs, finely chopped; 2 cups of pitted green olives, finely chopped; 1 teaspoon of oregano; 1/2 teaspoon of cumin; Salt to taste and egg for brushing

1
Masa
2
1/2 kg of wheat flour
3
1 tablespoon of salt
4
1 1/2 cups of water
5
125g of butter
6
Rector
7
200g of butter
8
3 large onions finely chopped
9
2 bell peppers diced
10
1 cup of chopped fresh parsley
11
1 kg of ground beef
12
3 hard-boiled eggs, finely chopped
13
2 cups of pitted green olives, finely chopped
14
1 teaspoon of oregano
15
1/2 teaspoon of cumin
16
Salt to taste and egg for brushing

Ingredients

1
Masa
2
1/2 kg of wheat flour
3
1 tablespoon of salt
4
1 1/2 cups of water
5
125g of butter
6
Rector
7
200g of butter
8
3 large onions finely chopped
9
2 bell peppers diced
10
1 cup of chopped fresh parsley
11
1 kg of ground beef
12
3 hard-boiled eggs, finely chopped
13
2 cups of pitted green olives, finely chopped
14
1 teaspoon of oregano
15
1/2 teaspoon of cumin
16
Salt to taste and egg for brushing

Directions

1
To make the dough, mix flour, salt, water, and butter until homogeneous
2
Cover with plastic wrap and let it rest for 2 hours
3
For the filling: sauté onions, bell peppers, and parsley in butter
4
Add the beef and cook a bit more
5
Remove from heat and add the remaining ingredients
6
Divide the dough into small pieces and open them well thin, in the shape of a circle
7
Filling, folding in half, and twisting the edges
8
Baste with egg and bake in a hot oven (180°C) until golden brown