Beef Empanada

Steps

1. Cut butter into cubes and freeze for about 1 hour. Whisk together flour, sugar, and salt, then chill in the refrigerator for 30 minutes.
2. Add frozen butter to the flour mixture. Cut butter into flour using a pastry blender or fingers until mixture resembles coarse cornmeal with pea-sized butter pieces.
3. Slowly drizzle in ice water, mixing with hands until dough just comes together. Add more water a tablespoon at a time if needed, but avoid overworking the dough.
4. Gather dough into a ball, wrap in plastic, and chill in the refrigerator for 2 hours.
5. Meanwhile, heat oil in a wide pan over medium heat. Add onions and garlic and cook until softened.
6. Add ground beef and cook, breaking it apart, for 6 to 8 minutes until no longer pink.
7. Add tomato sauce and bring to a boil.
8. Add potatoes and carrots. Lower heat, cover, and simmer until meat is cooked and vegetables are tender, keeping the mixture saucy but not too wet.
9. Add green peas and raisins. Cook until vegetables are heated through and liquid is reduced. Season with salt and pepper to taste.
10. Transfer filling to a bowl and let cool completely.
11. Divide dough into 12 balls. Flatten each between parchment sheets into a 5-inch circle, about 1/4-inch thick.
12. Trim edges with a round cutter or inverted bowl to form smooth circles.
13. Place a heaping tablespoon of filling in the center of each circle. Fold dough over filling, press edges together, and seal with a fork. Repeat with remaining dough and filling.
14. Whisk together egg, milk, and salt to make an egg wash.
15. Arrange empanadas on a greased baking sheet and brush tops with egg wash.
16. Bake at 375°F (190°C) for 25 to 30 minutes, or until lightly browned.
17. Remove from oven and let cool 1 to 2 minutes before transferring from the baking sheet.