Cook Along: Empanada de Pino — The Culinary Codex

Cook Along: Empanada de Pino

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For dough: 500g all-purpose flour, 150g cold unsalted butter (cubed), 120ml warm water, 1 tsp salt
For filling (pino): 500g ground beef, 4 large onions (finely diced), 1 tsp ground cumin, 1 tbsp sweet paprika, 2 tbsp oil, salt and pepper, 50g raisins
For assembly: 8 black olives (pitted), 2 hard-boiled eggs (each cut into quarters), 1 egg (beaten, for egg wash)

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