Instructions

• Start by mixing together flour and salt in a large bowl. Add the chilled cubes of butter to the flour mixture until it’s completely coated.
• Next, take the cubes of butter that are coated with flour and press them between your fingers to break them up.
• Add the cold water to the mixture, a little at a time. Work the dough on a surface dusted with flour until it comes together. Then, wrap it up in a plastic wrap and refrigerate for at least 30 minutes.
• Preheat the oven to 375°F (190°C).
• Place a large skillet on the stove and heat olive oil over medium heat. Add the chopped onion and garlic and sauté until the onions turn translucent. Toss in the bell pepper and carrots and continue to sauté until the vegetables are tender. Finally, add the corn, tomato paste, smoked paprika, and salt & pepper, and cook for another 2 minutes. Remove the skillet from the heat and let the filling cool.
• Roll out the chilled dough on a lightly floured surface and use a cookie cutter to cut out circles from the dough.
• Place 1 tbsp of filling in the center of the dough circle, fold it in half, and press the edges to seal. Use a fork to crease the edges of the empanadas.
• Lightly brush the empanadas with a beaten egg and place them on a baking sheet.
• Bake the empanadas for 20-25 minutes or until they are golden brown. Alternatively, you can fry them to achieve similar results. Serve hot.