Oven: 375 degrees

For Dough:

• 1/2 c unsalted butter, melted, slightly cooled
• 3/4 c warm water
• 1 large egg
• 3 1/2 c. all purpose flour (434g)
• 1 1/2 tsp salt

1. In large bowl, whisk melted butter, water, and egg until combined
2. Add flour/salt
3. Stir until sticky dough starts to form
4. Turn out onto floured surface and knead until smooth, ~2min
5. Wrap in plastic wrap, refrigerate at least 1 hour
6. Roll dough to ~1/8 inch thick, cut to about 4-inch round
7. Dip finger in water and run around edge
8. Add ~1.5 tbsp of filling in center
9. Fold in half until edges meet, crimp edges with fork
10. Brush tops with egg wash
11. Bake around 1 inch apart for 25-30 min

For Filling:

• 2 tbsp olive oil
• 2 tsp ground cumin
• 1/2 sweet onion, diced
• 4 cloves garlic, minced
• 1/2 red bell pepper, diced
• 1/2 lb ground beef
• 1/2 c green olives, drained and chopped
• 1 jalapeno, finely chopped
• 2 tbsp tomato paste
• 2 tsp dried oregano
• 1/2 tsp dried thyme
• 2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/4 tsp cayenne pepper (optional)
• 1 large egg, beaten

1. Cook shit together, put into thing. Cook up until beef until fragrant if you feel like it.

https://www.thepioneerwoman.com/food-cooking/recipes/a38072618/beef-empanadas-recipe/