Mix the flour with water, oil, vinegar and salt until a smooth dough is formed that does not stick, so if necessary add a little more flour, but the dough must not become too firm.
I use my Kitchen Aid, but you can knead it by hand, it just takes a lot longer. When the dough is ready, wrap in cling film and refrigerate for about 30 minutes.
Boil the eggs hard, but leave one raw so that you can close the empanadas well later.
Then fry the minced meat with the diced onions and the chopped garlic and season it with the allspice, cumin, salt and pepper, if you like, also some dried herbs, e.g., Add oregano. If the meat mixture is too dry, add a little fat in the form of oil or butter, the filling should not be dry, as the empanadas are eaten without a dip, but it must not be too greasy either, otherwise the dough will crack. Add the tomato paste and at the end add the olives. Now let the filling cool down.
Preheat the oven to 180 degrees.
When half an hour is up, dust the dough with flour and roll it out thinly. I have a dumpling shape with a diameter of 12 cm, which is perfect. If you don`t have a shape, you can cut out circles with a small plate and then fill them.
When the circles are cut out, add about 2 tablespoons of the filling and a quartered egg, you can also add the eggs to the mixture, chopped. Brush the edges with egg, then fold one half over the other and press the edges with a fork.
Brush the top with egg and bake for 15-20 minutes. The empanadas should get lightly colored and be slightly crispy.
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