Instructions

1. 1

   Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat.

2. 2

   Add diced onion, red bell pepper, and green bell pepper. Cook for 5-7 minutes until vegetables soften.

3. 3

   Stir in minced garlic, tomato paste, ground cumin, smoked paprika, cayenne pepper (if using), and dried oregano. Cook for 1-2 minutes until fragrant.

4. 4

   Pour in beef broth and simmer for 5 minutes. Remove from heat and stir in cilantro, olives, and raisins (if using).

5. 5

   Transfer filling to a bowl and let cool completely.

6. 6

   Lay thawed empanada discs on a lightly floured surface. Keep unused discs covered with a damp towel.

7. 7

   Prepare a small bowl with beaten egg for egg wash.

8. 8

   Place 1-2 tablespoons of cooled filling in the center of one half of a disc, leaving a border.

9. 9

   Moisten edges with egg wash or water.

10. 10

    Fold dough over filling to create a semi-circle and press edges to seal.

11. 11

    Crimp edges firmly with a fork or use the traditional repulgue method.

12. 12

    Repeat with remaining discs and filling.

13. 13

    Heat oil in a deep pot to 350-375°F (175-190°C).

14. 14

    Carefully place 2-3 empanadas into hot oil, avoiding overcrowding.

15. 15

    Fry for 3-5 minutes per side until golden brown and crispy.

16. 16

    Remove with slotted spoon and drain on paper towels.

17. 17

    Repeat with remaining empanadas and serve immediately.