Spicy Beef Empanadas Filled (Print Version)

# Ingredients:

→ Beef Filling

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

→ Dough

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

→ To Fry

17 - neutral oil, for frying

# Instructions:

01 - Grab a bowl and throw in the beef, cumin, smoked paprika, chili powder, oregano, garlic powder, and sprinkle on some salt and pepper. Mix until it looks all blended together.
02 - Drop olive oil in your skillet and turn the heat to medium-high. Toss in your minced onion first and give it about 10 seconds, then crumble in the beef mixture. Stir as you go. Let it cook all the way through.
03 - Now switch off the stove, stir in corn and fresh cilantro. Mix everything up and set this beef filling aside for later.
04 - Chuck your flour, baking powder, salt, and warm water in a big bowl. Mix it with your hands, then knead for about five minutes. You want a nice, soft ball of dough.
05 - Dust your counter and rolling pin with flour, roll out the dough until it’s about as thick as your pinky finger. Cut out circles with an 8 cm cutter. Scraps? Just bunch 'em up, roll again, and keep cutting till you’ve used up every bit.
06 - Spoon a tablespoon of filling right in the middle of each dough circle. Dab a little water along the edges using your finger. Fold over and pinch the edge closed with a fork to seal things tight.
07 - Pour oil into your pan and warm it up to 170°C. Fry these guys a few at a time, flipping to get both sides golden brown. When they're done, set them on paper towels so any extra oil drips off.
08 - Don’t wait! Eat while they’re still warm. Grab some guac or your favorite sauce and dig in.

# Notes:

01 - Keep the filling amount small so you don’t have trouble closing them or ending up with soggy empanadas.
02 - Oil needs to be hot enough or you won’t get that crisp, golden outside.

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