Beef Empanadas | Williams Sonoma

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 tsp. salt
• 1/2 cup shortening, spread thinly on a plate, placed in the freezer for 15 minutes, then diced
• 8 Tbs. (1 stick) cold unsalted butter, diced
• 6 Tbs. ice cold water
• 2 Tbs. vegetable oil
• 1/2 yellow onion, chopped
• 1/2 lb. ground beef
• 3 garlic cloves, minced
• 1/2 tsp. ground cumin
• 1/4 tsp. red pepper flakes
• 1/3 cup canned diced tomatoes, drained, 1/3 cup liquid reserved
• 1/3 cup chicken stock
• 1/4 cup roughly chopped Picholine olives
• Salt and freshly ground black pepper, to taste
• 1 hard-cooked egg, diced
• 2 green onions, thinly sliced (optional)
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• Cornmeal for dusting
• All-purpose flour for dusting
• 1 egg, lightly beaten with 1 tsp. water