Add <quantity>1<unit>tsp</unit></quantity> of salt and <quantity>1<unit>tsp</unit></quantity> of sugar to <quantity>250<unit>ml</unit></quantity> of lukewarm water and stir

Place <quantity>500<unit>g</unit></quantity> of all-purpose flour and <quantity>40<unit>g</unit></quantity> of butter in a large bowl

Crumble the butter with the flour until you get a sandy texture

Gradually add the water, kneading the mixture until the dough comes together

Dust a work surface and turn out the dough. Knead the dough until smooth and firm

Shape the dough into a ball, place in a bowl and cover with a kitchen towel. Let it rest for at least 30m to relax

Peel and mince <quantity>1</quantity> garlic clove

Chop <quantity>1<unit>bunch</unit></quantity> of scallion

Trim, peel and small dice <quantity>1</quantity> carrot

Remove the core and small dice <quantity>1</quantity> red bell pepper

Trim, peel and finely chop <quantity>1</quantity> onion

Peel and chop <quantity>3</quantity> hard boiled eggs

Cut <quantity>1.5<unit>Kg</unit></quantity> of ribeye into fine slices

Slice the meat into small cubes

Preheat a large pot over medium heat

Add <quantity>1<unit>tbsp</unit></quantity> of vegetable oil and the minced garlic

Add the chopped onion, salt and black pepper to taste

Add the carrot, bell pepper and half of the scallion

Add <quantity>½<unit>tsp</unit></quantity> of dried oregano and <quantity>½<unit>tsp</unit></quantity> of sweet paprika

Add the meat and stir to combine

Once the meat is cooked, remove from the heat and transfer to a tray to cool

Divide the dough into <quantity>50<unit>g</unit></quantity> pieces and form into balls

Roll each ball into a disc of approximately <quantity>15<unit>cm</unit></quantity> in diameter

Flour a bowl and place the discs in it, dusting between each one. The empanada dough is ready

When the meat has cooled, add <quantity>⅓<unit>cup</unit></quantity> of sliced olives and the chopped eggs

Add the rest of the scallion and stir to combine. The criolla meat filling is ready

Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Dampen the edge of an Empanada Dough with water and add 1 tbsp of the Criolla Meat Filling. Fold in half to enclose, pressing out the air and sealing the edge

Flatten the edge and fold to create a pleat along the empanada

Line a baking pan with parchment paper and place the empanadas

Bake for 15-20m until golden brown with charred spots. The criolla empanada is ready

Pair with your favorite sauce and enjoy!