Mexican Beef Empanadas | Crispy Street Food

In a large bowl, mix the flour with the salt. Rub in the cold, cubed butter with your fingers until you get a crumbly dough texture.

Add one egg and 3-4 tablespoons of cold water, then quickly knead into a smooth ball of dough. Wrap in cling film and chill in the refrigerator for at least 30 minutes.

Heat 2 tablespoons of olive oil in a pan over medium heat. Add the finely chopped onion, diced red bell pepper, and crushed garlic, then sauté for 3-4 minutes until softened.