1. Prepare the Empanada Dough

In a large mixing bowl, combine the flour, salt, and sugar. Add the cubed butter and use a pastry cutter or your fingers to incorporate it into the flour mixture until it resembles coarse crumbs. The butter should be evenly distributed but still in small pieces to ensure a flaky crust.

Gradually add the ice-cold water, one tablespoon at a time, and mix until the dough begins to come together. You may need slightly more or less water depending on the consistency of your dough. Be careful not to add too much water, as this could result in a tough dough.

Once the dough has come together, knead it on a lightly floured surface for a few minutes until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow it to firm up. This step will help you achieve a tender, flaky crust.

2. Cook the Steak Filling

While the dough is chilling, prepare the filling. Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes, or until softened. Add the minced garlic and cook for another 30 seconds until fragrant.

Add the thinly sliced steak to the skillet and cook for 5-7 minutes, or until the steak is browned and cooked through. Season the mixture with cumin, chili powder, smoked paprika, salt, and pepper. Stir well to coat the steak and onions in the seasonings. If you’re adding bell pepper or jalapeños, stir them into the mixture at this point.

Once the steak is cooked, remove the skillet from heat and stir in the shredded cheddar and mozzarella cheeses. The cheese will melt into the steak mixture, creating a creamy and savory filling. Allow the mixture to cool for a few minutes before assembling the empanadas.

3. Roll Out the Dough

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.

Once the dough has chilled, remove it from the refrigerator and divide it into 12 equal pieces. Roll each piece of dough into a ball and then flatten it into a round disk on a lightly floured surface. Each disk should be about 4-5 inches in diameter.

If the dough becomes too sticky, lightly flour your rolling pin or surface. The goal is to have even, thin circles of dough that will hold the filling without breaking.

4. Assemble the Empanadas

Place a heaping tablespoon of the steak and cheese filling in the center of each dough circle. Be careful not to overfill, as this can make the empanadas difficult to seal.

Fold the dough over the filling to create a half-moon shape, pressing the edges together to seal them. You can use a fork to crimp the edges and ensure a tight seal. Alternatively, you can press the edges with your fingers and twist them slightly to create a more decorative border.

Place the assembled empanadas on the prepared baking sheet, making sure they are spaced evenly.

5. Brush with Egg Wash

In a small bowl, beat the remaining egg with 2 tablespoons of water to make an egg wash. Using a pastry brush, lightly brush the egg wash over the top of each empanada. This will give them a beautiful golden color when baked.

6. Bake the Empanadas

Place the empanadas in the preheated oven and bake for 25-30 minutes, or until they are golden brown and crispy on the outside. Keep an eye on them during the last few minutes of baking to ensure they don’t over-brown.

7. Cool and Serve

Once the empanadas are baked, allow them to cool for a few minutes on the baking sheet before serving. They can be enjoyed warm or at room temperature.

Serve with your favorite dipping sauces such as salsa, sour cream, or guacamole. These empanadas make a perfect appetizer, snack, or main course.