Spicy Beef Empanadas Snack (Print Version)

# Ingredients:

→ Beef Filling

01 - 250 g ground beef
02 - 1/2 teaspoon ground cumin
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon chili powder
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon garlic powder
07 - 1 tablespoon extra virgin olive oil
08 - 1 tablespoon onion, minced
09 - 2 tablespoons fresh cilantro, chopped
10 - 3 tablespoons corn kernels
11 - sea salt, to taste
12 - black pepper, to taste

→ Dough

13 - 300 g multi-purpose flour
14 - 1 teaspoon baking powder
15 - sea salt, to taste
16 - 185 ml lukewarm water

→ To Fry

17 - neutral oil, for frying

# Instructions:

01 - Combine ground beef with cumin, smoked paprika, chili powder, oregano, garlic powder, salt, and pepper in a medium bowl and mix thoroughly.
02 - Heat olive oil in a non-stick skillet over medium-high heat. Add minced onion and cook for 10 seconds, then add seasoned beef. Break up the meat and sauté until fully cooked, stirring occasionally.
03 - Stir in chopped fresh cilantro and corn kernels. Mix well, then remove skillet from heat and set the filling aside.
04 - In a large mixing bowl, combine flour, baking powder, sea salt, and lukewarm water. Mix with your hands and knead for 5 minutes to form a smooth, round dough.
05 - Lightly flour a working surface and rolling pin. Roll out the dough to 6 mm thickness (1/4 inch). Using a 8 cm (3.14 inch) cutter, stamp out rounds. Gather any dough scraps, re-roll, and cut again until all dough is used.
06 - Place 1 tablespoon of beef filling in the center of each dough round. Lightly moisten the edges with water. Fold dough over the filling and use a fork to crimp the edges together securely.
07 - Heat oil in a large, deep pan to 170°C. Fry empanadas in batches until golden brown on both sides. Transfer to a plate lined with paper towels to absorb excess oil.
08 - Serve empanadas immediately, accompanied by guacamole or preferred dipping sauce.

# Notes:

01 - Avoid overfilling the empanadas to maintain proper sealing and crispness.
02 - Ensure oil is sufficiently hot for frying to achieve a flaky, golden crust.

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