Argentinian-Style Empanadas

Finely chop 1 large white onion (about 2 1/4 cups). Finely chop 2 garlic cloves.

Heat 1/4 cup olive oil in a large high-sided skillet over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, 1 tablespoon plus 2 teaspoons kosher salt, 1 tablespoon paprika, 2 teaspoons smoked paprika, 2 teaspoons ground cumin, and 1/2 teaspoon black pepper, and stir to combine.

Add 1 1/4 pounds lean ground beef and cook, breaking up the beef into smaller pieces, until no longer pink, 3 to 4 minutes. Add 1 1/2 cups beef broth and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until most of the liquid is absorbed but the beef is still moist, 20 to 30 minutes.

Remove the pan from the heat. Add 1/2 cup raisins and 1/3 cup sliced pimento-stuffed green olives, and stir to combine. Let cool for a few minutes. Transfer to a bowl or airtight container. Cover and refrigerate until chilled, at least 2 1/2 hours or up to overnight. Meanwhile, hard-boil 3 large eggs if needed and place in the refrigerator to chill.

Make the dough when you’re ready to assemble and fill the empanadas so that you can use the dough while it’s warm. Place 8 1/2 cups all-purpose flour and 4 teaspoons kosher salt in a large bowl and whisk to combine; make a well in the center.

Place 3/4 cup vegetable shortening in a small microwave-safe bowl and microwave until melted, about 30 seconds (alternatively, melt on the stovetop). Heat 2 1/2 cups water until hot (about 140°F). Pour the shortening and 2 cups of the water into the well. Starting at the center, slowly and gradually stir in the flour with a flexible spatula until a dough starts to form. Add the remaining 1/2 cup water and knead with your hands until a soft and sticky dough forms.

Lightly flour a work surface and transfer the dough onto it. Knead, adding more flour as needed, until it forms a ball that is no longer sticky, 1 to 2 minutes. Invert the bowl over the dough and let it rest for 10 minutes.

Meanwhile, peel and finely chop the eggs. Trim and thinly slice 2 large scallions (about 1/3 cup). Add the eggs and scallions to the beef filling and stir to combine. Line a baking sheet with parchment paper. Scoop the filling out onto the baking sheet into 24 portions (about 2 heaping tablespoons each).

Line a second baking sheet with parchment paper. Divide the dough into 24 pieces (about 2 1/2 ounces or 1/4 cup each). Working with one piece at a time, form into a small roll by cupping your palm and rolling the dough on the work surface into a round, tight ball. Place on the baking sheet. Cover with a kitchen towel and let sit for 5 minutes so the dough can relax. Meanwhile, cut out 24 (roughly 5-inch) parchment paper squares.

Shape the dough into wrappers: On a well-floured surface, press each ball slightly into a flat disc. Cut a zip-top freezer bag open on 3 sides (like a book). Place a disc in the bag. Press between a tortilla press or by pressing down on it with a heavy skillet to flatten into a 5- to 5 1/2-round that’s about 1/8-inch thick (or roll it out with a rolling pin). Remove from the bag and cover with a parchment paper square. Repeat pressing the remaining discs, stacking them with a parchment paper square in between each one.

Arrange 2 racks to divide the oven into thirds and heat the oven to 425ºF. Line 2 baking sheets with parchment paper or a silicone baking mat. Place 1 large egg and 1 tablespoon water in a small bowl and whisk with a fork until combined.

Place 1 portion of filling in the middle of a dough disc. Fold the disc in half to form a half-moon. Press the edges together well until about 1/2-inch-wide to completely seal in the filling.

If you’d like to make a rope-like design on the edges: Starting at one end of the half-moon, lift the dough with your thumb and index finger and roll a small portion inward, pressing it into the rim (the index finger will be your guide). Repeat by grabbing another small section of the dough right next to where you pinched with your thumb and index fingers, roll it inward between your fingers, and pinch it again into the rim tightly. Repeat until you reach the end of the half-moon and tuck any excess dough underneath.

Place the empanada on a baking sheet and repeat until all the empanadas are assembled, spacing them evenly apart, 12 per sheet. Brush the empanadas with the egg wash.

Bake for 20 minutes. Rotate the baking sheets from front to back and between racks. Bake until the tops are lightly golden-brown,10 to 20 minutes more. Let cool on the baking sheets for at least 3 minutes before serving hot or at room temperature.