Step 1

In a medium bowl, mix all ingredients for the dough together with a wooden spoon until well combined and a little sticky. Pinch away golf ball–sized pieces of dough and roll each one into a ball. Place dough balls on a glass or ceramic plate and cover with plastic wrap. Let rest at room temperature for 4–6 hours (we usually make ours in the morning to be ready for dinner).

Step 2

In a medium bowl, combine shredded meat, red enchilada sauce and diced olives. Mix and set aside.

Step 3

When dough is ready, fill a medium saucepan with ¾ inch oil. Heat over medium heat to 365 degrees F.

Step 4

Roll out each dough ball on a floured surface into a 5–6-inch round.

Step 5

Add ¼ cup of roast beef mixture to one side of each dough circle. Fold the other half over and pinch around the entire edge.

Step 6

Working in batches, fry empanadas in oil for 2–3 minutes on each side until golden brown.

Step 7

Transfer to a paper towel–lined plate to drain. Serve warm.