Growing up, I thought empanadas were just something you bought from the corner deli. But after learning to make them from scratch, I realized I'd been missing out on one of the most satisfying cooking projects you can tackle in your kitchen. These kosher beef empanadas have become my go-to when I want something that looks impressive but doesn't require fancy techniques. The filling is where these really shine. I brown ground beef with onions, then add cumin, paprika, and a touch of tomato paste for depth. Hard-boiled eggs get chopped and folded in at the end, which might sound odd but trust me on this one. They add richness without making the filling too wet. The key is letting everything cool completely before assembling, otherwise your dough will get soggy. For the crust, I stick with a simple pastry dough made with vegetable shortening instead of butter to keep things kosher with the meat filling. The trick is keeping everything cold and not overworking the dough. I roll each circle thin enough that you can almost see through it, but not so thin that it tears when you're sealing the edges. A fork works perfectly for crimping, and it gives that classic empanada look. These freeze beautifully before baking, which makes them perfect for entertaining or meal prep. I often make a double batch and freeze half for busy weeknights. They're great alongside a simple salad or some roasted vegetables. The kids love them in lunch boxes too, and they reheat well in the toaster oven.