For the dough: Combine the flour with the salt in a large bowl. Add
the oil and the water and knead until dough forms. If the dough
requires, add more water. Cover and refrigerate for ten minutes.
For the filling: in a large non-stick frying pan, heat 1 tbsp. vegetable oil
over low heat. Add first the onion and then the red pepper with a
pinch of salt and cook until softened, about 5 minutes.
Add the remaining 3 tablespoons vegetable oil in the same pan. Add
the ground beef, oregano, crushed chillies and salt and cook over
medium heat until the beef is cooked completely, about 25 minutes.
The mixture should be moist but not dripping wet.
Transfer ground beef mixture into a large bowl. Add the eggs and
olives and stir. Taste, and add more spices or salt if it is necessary.
Lightly flour a work surface and roll out the dough to about ½ cm
(1/4 inch) thick. Cut out 15 cm rounds. Add some meat filling to each
empanada and fold the dough over in half to enclose the filling. Brush
the inside edges with water and seal them by pressing the dough.
For the traditional repulgue (curl type seal or fluting) use your fingers
to twist and curl the edges. With tip of knife, pierce top for a venting
Bake the empanadas in a pre-heated oven to 400 degrees F in the
range of 20-25 minutes, until golden.
For best results, refrigerate the empanadas at least 30 minutes before baking.
For a nice golden finish, brush the empanadas with egg yolk.