Ingredients:

  • 3 cups All-Purpose Flour (plus extra for dusting)
  • 1 cup Unsalted Butter (very cold, cubed)
  • 1 teaspoon Fine Sea Salt
  • 1 tablespoon Cider Vinegar
  • ½ cup to ¾ cup Ice Water
  • 5 lbs Lean Ground Beef (85/15)
  • 1 large Yellow Onion (finely diced)
  • 4 cloves Garlic (minced)
  • 1 teaspoon Cumin Powder
  • 1 teaspoon Dried Oregano (Mexican)
  • ½ teaspoon Smoked Paprika
  • 2 tablespoons Tomato Paste
  • 1 medium Small Russet Potato (peeled, diced ½ inch)
  • ½ cup Beef Broth (low sodium)
  • ½ cup Pitted Green Olives (sliced)
  • ¼ cup Golden Raisins (sultanas)
  • 1 Bay Leaf
  • 2 tablespoons Olive Oil
  • Salt and Freshly Ground Black Pepper (To taste)
  • 1 Large Egg (for egg wash)
  • 1 tablespoon Water (to thin egg wash)
  • Cooking Oil Spray (As needed, neutral flavour)

Instructions:

  1. Combine Dry Ingredients: Whisk the flour and salt together.
  2. Cut in Butter: Using a pastry blender or food processor, cut the very cold butter into the flour until the mixture resembles coarse breadcrumbs (the size of small peas).
  3. Add Liquids: Combine the ice water and vinegar. Gradually add the liquid mixture, mixing just until the dough comes together. Stop mixing immediately when a shaggy mass forms.
  4. Shape and Chill: Divide the dough into two equal discs, wrap tightly in plastic wrap (cling film), and chill for a minimum of 30 minutes (up to 2 days).
  5. Sauté Aromatics: Heat olive oil in a large skillet. Sauté the diced onion until softened (about 5 minutes). Add garlic, cumin, oregano, and paprika; cook for 1 minute until fragrant.
  6. Brown Beef: Add the ground beef and brown, breaking it up with a spoon. Drain off any excess fat.
  7. Build Flavour: Stir in the tomato paste until well combined. Add the diced potato, beef broth, bay leaf, salt, and pepper. Bring to a simmer.
  8. Simmer and Thicken: Reduce heat to low, cover, and simmer for 15 minutes, or until the potatoes are tender and most of the liquid has absorbed. Remove the bay leaf.
  9. Finish Filling: Stir in the sliced olives and golden raisins. Taste and adjust seasoning.
  10. Cool Completely: Transfer the Picadillo to a shallow dish and refrigerate until completely cold (at least 30 minutes). A warm filling will melt the butter in the pastry and ruin the texture.
  11. Roll and Cut: On a lightly floured surface, roll out one dough disc to about ⅛ inch (3 mm) thickness. Use the pastry cutter to cut out 3.5-inch (9 cm) rounds. Re-roll scraps as needed.
  12. Prepare Egg Wash: Whisk the egg and water together until smooth.
  13. Fill the Discs: Place 1 to 1.5 tablespoons of the cold filling slightly off-centre on each dough round. Do not overfill.
  14. Seal and Crimp: Brush the edges of the pastry with egg wash. Fold the dough over to create a semi-circle. Press the edges firmly to seal, then use a fork to crimp and secure the seal completely.
  15. Transfer: Place assembled empanadas on a parchment-lined baking sheet and refrigerate for 10 minutes while the air fryer preheats.
  16. Preheat: Preheat the air fryer to 375°F (190°C).
  17. Prepare for Cooking: Brush the chilled empanadas lightly with the remaining egg wash, then lightly spray with neutral cooking oil.
  18. Cook in Batches: Place 4–5 empanadas in a single layer in the air fryer basket. Do not overcrowd.
  19. Fry: Cook for 10 to 12 minutes, flipping halfway through, until the pastry is deep golden brown and crisp.
  20. Serve: Transfer to a wire rack to cool slightly before serving. Repeat with remaining batches.