Empanadas

Combine flour and butter. Use a fork to break up butter and mix Add sugar and salt and mix Add half the water then sips at a time until 80% is saturated Knead until everything is combined Don't overwork; minimal kneading required Cover with plastic wrap and refrigerate for at least 30 minutes Heat oil in large skillet Add garlic, salt, sugar, and onion. Saute for a couple minutes until soft Add bell peppers. Stir until tender but not browned Add smoked paprika, cumin, bay leaf, and cayenne Add ground beef and paprika Mash/separate very quickly. Cook for a few minutes Add broth and Malbec and begin to cook down Add potatoes and separated hard boiled eggs. Mash egg yolk and mix into sauce to help thicken Filling is ready when spoon can pull through food on the pan without sauce spilling back in Refrigerate until cool. Sauce will thicken further Preheat oven to 425F Pull out dough and roll into log shape Cut into small pieces just smaller than a golf ball Flour the counter and begin to press into round shape Use rolling pin to flatten to about tortilla thickness Add 1 spoonful of filling on half leaving 1-2 finger widths of space on edges Wipe some water around the edge to help stick if dough is on the dryer side Fold over and seal Place empanadas on non-greased baking tray Bake 20-30 minutes until brown. Do not flip while baking Can egg wash or butter rub before going in oven, but not necessary