Empanada

Ingredients:

Dough

• 3 cups of premium flour + extra for working with the dough
• 1 tbsp baking powder
• 2 teaspoons of sugar
• A pinch of salt
• 0.5 cups lard or confectionery fat
• 1 egg
• 3/4 cup chicken broth

Filling for empanadas

• 2 tbsp. l. olive oil
• 450 g of ground beef
• 1 tbsp garlic salt
• 2 tbsp tomato paste
• 2 tablespoons vinegar
• 2 tsp ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon seasoned salt
• 5 cloves garlic, crushed
• 1 green bell pepper, finely chopped
• 1 red bell pepper, finely chopped
• 1 medium onion, finely chopped
• Vegetable oil or shortening, for frying

Aioli sauce

• 1 cup mayonnaise
• 1 tbsp adobo sauce
• Juice of half a lime

Preparation:

1. Dough:
   
   Combine flour, baking powder, sugar, and salt in a large bowl. Beat in the shortening with a pastry blender or two knives until the mixture resembles coarse cornmeal.
2. In a separate bowl, beat the egg, then pour in the broth. Add the egg mixture to the flour mixture and knead until smooth. Cover and refrigerate for 30 minutes.
3. Meanwhile, prepare the filling for the empanada.:
   
   In a large nonstick skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground beef and garlic salt and cook until the beef is fully cooked. Drain the fat and set the beef aside.
4. In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoning salt, garlic, bell pepper, and onion. Cook until the vegetables are softened, 8–10 minutes. Add the beef and simmer over low heat for about 5 minutes more. The mixture should be moist but not runny.
5. Lightly flour a work surface and roll the dough out to a thickness of 0.5 cm. Cut out circles 10, 12, or 15 cm in diameter, depending on your preference. Add a little meat filling to each empanada and fold the dough in half to enclose the filling. Crimp the edges with a fork. You can refrigerate the uncooked empanadas for up to 3 hours.
6. Heat oil in a deep fryer to 350°F (175°C). Fry the empanadas until golden brown, 6–7 minutes. Serve as an appetizer with homemade aioli.
   
   Aioli sauce:
   Mix mayonnaise, adobo sauce, and lime juice. Refrigerate briefly to infuse the flavor.