Mexican Empanadas Recipe

Put the flour, water, olive oil, and salt in a bowl and knead until you have a smooth ball. Divide into 4 balls. Let rest for 15 minutes.

Boil the eggs for 10 minutes. Let them cool and peel them. Peel and finely chop the onion into small cubes. Place the chopped onion in a pan over low heat with a teaspoon of olive oil and two tablespoons of water.

Finely chop half a washed and seeded red bell pepper and two medium tomatoes to make small cubes.

Add the diced vegetables to the pan and continue to cook over low heat for the remainder of the recipe, stirring often.

Rinse the can of red beans under fresh running water until it no longer foams.

Drain the beans, then place them in a deep plate and roughly mash them with a fork.

Rinse the canned corn. Drain well and add it to the mashed red beans to mix. Pour a teaspoon of garlic powder over the mixture while it is cooking and stir.

Place the peeled hard-boiled eggs in a deep plate and mash them with a fork to mix with the beans/corn. Pour the contents from the pan into the plate. Add one to two teaspoons of hot sauce to the mixture, but if you are wary of spice, you can omit it entirely. Mix everything well and season with salt and pepper to taste. Set aside.

Take a ball of dough and roll it out to form the most even disc possible, about 23 cm in diameter. Place a quarter of the filling in the center of the dough disc. Fold the dough like a wallet to enclose the filling in the pocket, moistening the edges with your fingertip where the two pieces of dough will stick together. Fold the edge of the dough once, then press the edges with a fork to seal them. Repeat with the remaining 3 pieces of dough.