Beef and Veggie Argentinean Mini Empanadas

Prepare the filling mixture: Heat a large skillet over medium to high heat and cook ground beef, finely chopped onion, sliced bell pepper, and minced garlic until the vegetables are tender and the meat is browned and crumbly. This should take around 10 minutes. Add pitted olives, smoked paprika, ground cumin, salt, and pepper to the skillet. Stir in beaten eggs until they're fully incorporated.

Transfer the mixture to a bowl and refrigerate it for at least 1-2 hours. This step is crucial as it allows the dough to maintain its texture when baked.

Prepare the empanada dough: In a medium-sized bowl, combine flour and salt. Use your fingers or a pastry blender to break down the butter into small pieces until you achieve a coarse crumbly texture.

In another bowl, whisk together cold water, egg, and white vinegar. Pour the liquid mixture into the dry ingredients and blend with a fork until they come together in a cohesive ball. Use your hands to further blend the ingredients until you have a smooth, pliable dough.

Shape the dough into a flat disc and wrap it with plastic wrap. Refrigerate for 1 hour to allow the dough to relax.

When you're ready to bake, preheat your oven to 350 degrees F (175 degrees C).

Roll out the dough on a lightly floured surface. Use a 3-inch round cutter to cut out circles, rerolling the scraps as needed. I managed to get about 18 circles.

Hold each circle in your hand and place a generous spoonful of the filling mixture in the center. Fold the ends over the top to seal the empanada, pressing the edges together firmly.

Arrange the empanadas on a baking sheet. If desired, use a fork to press around the sealed edges for a decorative touch.

Bake in the preheated oven until golden brown on both sides, about 18 minutes for the first side and an additional 5 minutes for the second side.