Empanadas, traditional dish. (EN)

It's not easy to define what is the best moment one has lived, probably because many times one is unaware of the trascendental moment that is having course. The fist time you tasted something, a happy moment as a child that you didn't even have words to describe it.
But searching through the memories I've found a moment that I still keep inside my soul. Once in a while, my late uncle Kiki would show up at home with a few pesos but a lot of time and started the ritual: from the stuffing to the dough, and the frying. How heartwarming was to help him produce this delicious bites.
I do not know if those who read this are going to share the same love, I really hope so, because eating that way is one of the treasures we carry all along our lives. Kiki has shared his love, yes, but also his recipe. 

(I will use kilograms because it is time for English speakers to embrace the metric system).

Here's the recipe, for 12 empanadas.

For the dough:

All-purposes 0000 flour - 500grs. 

Salt - 10 grs. 

Water: 200cm3. 

Put the water into a bowl and add, slowloy, the flour and salt. Mix it untill you get a dough that it is not sticky. If it keeps sticking to your ifngers, add flour. Knead it untill it gets homogeneous.
Let it rest in the fridge. 

Stuffing. (This is optional, you can put whatever you like: some good options are Ham and Cheese, Onions and Blue Cheese, Chicken and peppers, Caprese)

Onions - 250 grs.

Ground meat - 250 grs. 

Habanero pepper - 50 grs. 

Hard Boiled Egg - 1. 

5 or Six olives. 

Condiments: Pepper, Oregano, Paprika. 

Chop the onions finely. Sauté in oil until they are transparent, then add the habanero.  Two minutes later, mix in the meat and condiments and stir. When the meat is no longer red on its surface,  add the olives, cover the pan and cook for 10, 15 minutes. It has to be a little bit juicy. Chop and add the egg (boiled and peeled). Stir and let it cool down.

 When the stuffing is cold, bring the dough and make thin discs of about 2mm thickness and a diameter of 13cm. Put a spoonful of stuffing on each disc, fold them and seal the junction with a fork. Like this:

 

Thanks kind stranger that took the photo.

 Once you have all the empanadas closed, go and fry them. 

Bon apetit.