Beef Empanadas

Ingredients

• 1 lb ground beef
• 2 tbsp olive oil
• 2 yellow onions, finely chopped
• 3 cloves garlic, minced
• 1 tbsp paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper
• 1/2 cup beef stock
• 3 hard-boiled eggs, chopped
• 1/2 cup pitted green olives, chopped
• 24 empanada pastry discs
• 1 large egg, beaten
• Salt and pepper to taste

Method

1. Cook the onions slowly in the oil until completely soft and sweet, about 15 minutes, then add the garlic.
2. Add the beef and break it up until browned through and 160°F.
3. Stir in the paprika, cumin, oregano and cayenne, then the stock, and simmer until the pan is almost dry. Season well.
4. Cool the filling completely, then fold through the chopped egg and olives. Warm filling melts the pastry and tears it.
5. Put a spoonful on each disc, brush the rim with water, fold and press out the air as you seal.
6. Crimp the edge by folding it over on itself in small pleats, or press firmly with a fork.
7. Brush with beaten egg and bake at 400°F until deep golden, 20 to 25 minutes.

Notes