Empanadas cubaines au picadillo

In a bowl, mix the flour, salt and baking powder. Add the cold butter cubes and work them in quickly with your fingertips or a pastry cutter until the mixture looks like coarse crumbs with some pea-sized bits of butter still visible — keeping the butter cold and the pieces visible is what makes the pastry flaky. Whisk the egg with the cold water and vinegar, pour it in, and mix just until the dough comes together; do not overwork it. Shape into a disk, wrap, and chill.

• 500 g flour
• 1 tsp salt
• 1 tsp baking powder
• 115 g cold butter
• 1 egg
• 150 ml cold water
• 1 tbsp vinegar

✅ C'est prêt quand : the dough is smooth enough to hold together, feels firm, and has rested at least 30 minutes in the fridge

While the dough rests, heat the olive oil in a wide skillet over medium heat. Add the onion and bell pepper and cook, stirring now and then, until soft and translucent but not browned. Add the garlic and cook for one more minute, just until fragrant.

• 2 tbsp olive oil
• 1 onion
• 1 bell pepper
• 4 cloves garlic

✅ C'est prêt quand : the onion is soft and see-through and the garlic smells fragrant, not raw