Savory Empanada Meat Pie

Instructions

1. In a skillet, heat olive oil over medium heat.
2. Add diced onion and red bell pepper; cook until soft, about 5 minutes.
3. Add minced garlic and cook for 1 minute until fragrant.
4. Add ground beef lean; cook until browned, breaking it apart with a spoon.
5. Stir in tomato paste, ground cumin, paprika, salt, and black pepper; cook for 2 minutes.
6. Add frozen peas and cook for another 2 minutes; remove from heat and let cool.
7. To make dough, combine all purpose flour and chilled unsalted butter in a bowl.
8. Use fingers or a pastry cutter to blend butter into flour until mixture resembles coarse crumbs.
9. Add cold water gradually and mix until dough forms a ball; do not overwork.
10. Wrap dough in plastic and refrigerate for 30 minutes.
11. Preheat oven to 200C (400F).
12. Roll out dough on a floured surface to about 3mm thickness.
13. Cut dough into circles about 12cm in diameter.
14. Place a spoonful of meat filling in the center of each dough circle.
15. Fold dough over filling to form a half-moon shape; press edges to seal.
16. Brush each empanada with beaten egg for a golden finish.
17. Place empanadas on a baking sheet lined with parchment paper.
18. Bake for 20-25 minutes until golden brown and cooked through.