Kingsby's Empanadas

This is an empanada recipe that i've adapted, it's easy, tasty, and not too steep in the pockets! NOTE: You can use any pie crust, empanada dough, or goya/wonton wrapper recipe for the dough of the empanada, however; I will provide a generic pie crust recipe (the one I used)for those of you who'd rather not have to search. Also, feel free to adjust the spices to your liking, they are a recomendation.

• Ready In: 40 mins
• Serves: 10
• Yields: 1 empanada

Ingredients

• FOR THE DOUGH

• 1 1⁄2 cups white flour
• 1  cup wheat flour (you can use all white if wanted though)
• 1⁄2 teaspoon salt
• 1  cup butter, chilled and diced
• 1⁄2 cup cold water

• FOR THE FILLING

• 2 -3  tablespoons olive oil (although veggie oil works too)
• 1⁄4 cup black olives, pitted, sliced
• 1  lb  ground  lean meat (I used beef, but turkey will substitute just fine)
• 1  tomatoes, crushed
• 4  hard-boiled eggs, diced
• 2  garlic cloves, minced
• 2  green onions, chopped
•  optional  spices
• 1  teaspoon dried oregano
• 1⁄2 teaspoon  coriander
• 1  teaspoon cumin
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon cayenne
• 1  teaspoon chili powder
• 1  teaspoon salt

Directions

1. For the Dough; In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in the water, and knead until mixture forms a ball. Wrap in plastic and refrigerate for 1-4 hours or overnight. Roll out the dough on a lightly floured surface, about 1/4 inch thick and cut out 3-6 inch circles (depending on how large you want your empanada to be). Set aside.
2. For the Filling; Mix all of the filling ingredients(starting at olives) together in a large bowl and mix well.
3. Heat the oil in a large skillet over medium-high heat. Add the meat mixture; cook, breaking up with a wooden spoon or spatula, until browned (about 4 minutes). Remove from heat.
4. Assembling your empanada; Place 1 empanada disc between 2 pieces of wax paper(or one of those nifty dough press sets); roll out slightly to 7 inches. Place 1/3 cup filling in center of each empanada. Moisten edges; fold empanada over filling, and tightly crimp with a fork. Repeat with remaining empanadas. Transfer to a parchment paper-lined baking sheet and brush both sides with olive oil; bake until browned (12-15 minutes).