Argentinian Empanadas [0000373]

Ingredients:

2 cups gluten-free all-purpose flour
1/2 cup unsalted butter, chilled and diced
1/2 cup cold water
1 lb ground beef
1 onion, finely chopped
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper to taste
1 egg, beaten (for egg wash)

Steps:

In a bowl, combine gluten-free flour and chilled butter. Mix until it resembles coarse crumbs.
Gradually add cold water, stirring until the dough comes together. Form a ball, wrap it in plastic, and refrigerate for 30 minutes.
In a pan, cook ground beef and onions until browned. Add cumin, paprika, salt, and pepper. Allow it to cool.
Preheat the oven to 375°F (190°C).
Roll out the chilled dough on a floured surface and cut circles for empanadas.
Spoon a portion of the meat mixture into each circle. Fold and seal the edges, creating a half-moon shape.
Place empanadas on a baking sheet, brush with beaten egg, and bake for 20-25 minutes or until golden.
Enjoy your gluten-free Argentinian Empanadas!