Gluten Free Empanadas with Almond Flour: Golden and Crisp

Instructions:

1. Pulse the gluten-free all-purpose flour, almond flour, and salt in a food processor.
2. Add cold cubed butter and pulse until the mixture resembles coarse crumbs.
3. Stir in apple cider vinegar and ice water one tablespoon at a time until a smooth paste forms.
4. Wrap the dough tightly in plastic and refrigerate for 1 hour.
5. Brown the lean ground beef in a skillet over medium-high heat until fully cooked, then remove excess fat.
6. Add diced onion and minced garlic to the skillet, sautéing until fragrant and translucent.
7. Stir in tomato paste, smoked paprika, and ground cumin.
8. Deglaze the pan with beef broth and simmer until the liquid reduces and the filling is moist but not runny.
9. Fold in sliced olives and chopped hard-boiled eggs, then remove from heat to cool.
10. Roll the chilled dough between two sheets of parchment paper, cut into circles, fill with the beef mixture, and seal the edges.
11. Whisk together the egg and water for the golden wash, brush over the tops of the empanadas, and bake for 25 minutes.