In a bowl, add all the dry ingredients and the chilled butter, rub between your fingers, or use a food processer and mix until it turns into wet sand or breadcrumbs texture.

To the previous mixture, add vinegar and milk. Gradually add the water and knead for a few seconds until the dough comes together.

Wrap the dough with plastic wrap and refrigerate for 20 minutes to an hour.

In a hot pan, brown the beef to get rid of access water. Add the oil and fry the beef for three minutes.

Add the onion and cook until the onion is tender and translucent. Now it’s time to add in the bell pepper and carrot. Cook on medium heat until the beef is done, then add the spices and cook while mixing for a minute.

Allow the filling to come to room temperature or until slightly warm. A hot filling will make the empanada crust thin and crispy instead of flaky.

Preheat oven to 400F/200C, place parchment paper on a baking sheet and keep aside.

On a floured surface, roll the dough to ¼ inch thickness. Dust the cookie cutter with flour and then use it to cut the dough into circles; it’s up to you to make the empanadas small or large. You can use a glass or a bowl to give the round shape if you don’t have a cookie-cutter or if you want to make a bigger size empanada.

Place one teaspoon or more (depending on the size of empanadas you made) from the filling in the center of the circle. Fold half of the circle over. Press the edges together firmly, then press gently with a fork to seal completely. I have used two methods of sealing, which you can view in the recipe video.

Brush the empanadas with either milk or a beaten egg.

Place on a previously prepared baking sheet and bake for 15 minutes to 20 minutes. That again depends on how big or small the empanadas you made; however, it shouldn’t take more than 17 minutes if it’s medium size.

Serve with your favorite dip or sauce.