~Add 1 cup of the flour, masa, sugar and salt to a food processor, pulse a few times. Add butter, pulse until completely worked in to the flour mixture, should look like wet sand. Now add in the last 2 cups of flour, pulse 4-5 times. Empty mixture into a large bowl.

~Combine cold water and cold vodka, drizzle slowly over dry mixture, using a fork to bring dough together. When all the liquid has been added use your hands to bring dough together in to a ball. If it seems too dry add a tablespoon of water at a time until dough comes together.

~Divide dough in half, then half again, then dividing each quarter into thirds to make 12 equal sized balls of dough. Place on a plate, cover with plastic wrap and store in your refrigerator for up to three days, or in your freezer for 6 months.

~Add 1 tablespoon of vegetable oil to a saute pan, when the pan is hot add in onions, saute until volume is reduced to half, add in garlic allow to cook for a minute, now add in cumin, clove, cayenne pepper, and salt and pepper to taste. Combine and cook until fragrant, about 1 minute.

~ In a bowl combine ground beef, and torn bread. Using hands incorporate until you can no longer see bread. You may need to use a tablespoon or two of warm water.

~Add ground beef mixture to pan with onions and garlic brown and break into small pieces, when meat is completely browned remove from heat.

~Add beans (that have been drained and rinsed) to meat using a spatula smash about half of the beans into the meat. Making a paste, this will help hold the meat mixture together.

~Add corn and chopped hard boiled egg, olives, and cilantro. Combine. Allow to cool completely. This can be stored in the refrigerator for up to 2 days before using.

You will need meat mixture, dough, a cup of water, fork, rolling pin, plastic wrap, pans to place finished empanadas on.

~Roll dough between two sheets of plastic wrap into 8 inch discs.

~Place 1/3-1/2 cup meat mixture in the center of each piece of dough. Wet finger in water, dampen the edge of dough with water, fold dough over and seal edges pressing down with finger.

~ Use fork to crimp edges, if there is excess dough, trim it off with a knife.

~Place empanadas on baking sheets. At this point empanadas can be wrapped tightly in plastic wrap until ready to bake. Or you can bake immediately.

Place baking sheets in oven, preheat oven to 425 degrees with baking sheets in oven. When oven is up to temp, remove sheet and baste with vegetable oil place empanadas on hot pan and baste with oil, place in oven and bake for 20-25 minutes or until golden brown.