- 2 cups all purpose flour
- 1 1/2 teaspoon sugar
- 1 1/2 teaspoons magic baking powder
- 1 teaspoon salt
- 1 egg yolk for brushing
- 1/4 cup butter
- 1/2 cup ice water
- 1/2 cup mince onion
- 1 beef bouillon cube
- 1/2 pound medium ground beef
- 1 teaspoon adobo triguisar (cumin, garlic, color)
- 2 cloves garlic minced
- a pinch ground pepper
- a pinch chili flakes
- 1/2 cup chopped oliver
- 2 cups vegetable oil for frying
Place the flour, sugar, salt and banking powder in the mixer or food processor and mix for 5 seconds. Add the butter at room temperature and mix for 15 seconds. Add the ice water slowly until a ball is formed and separates from the sides of the bowl.
Wrap in in plastic wrap and refrigerate for 1 hour.
Heat in a frying pan, two tablespoon oil. Add the onion, garlic, salt and pepper and fry for 5 minutes or until the onion is translucent.
Add the ground beef, beef bouillon and adobo.
Sauté the mix in medium heat for 10 -15 minutes until the meat if fully cooked. Set aside to cool to make the empanadas.
Take the dough out the fridge and on a floured surface roll into a long roll.Cut into 3 inch pieces, makes 10 -12 pieces.
Roll each piece into a 3-4 inch circle and place 2 tablespoon of filling and one halved olive on each one and one.
Moist the borders with the egg yolk and fold to cover the filling completely. Close and press sides making sure the filling won't come out.
Heat the oil to 325 F in a heavy pot and fry the empanadas for 3 minutes on each side until crispy and light brown.
Serve Hot with Aji sauce