Ingredients
- 500 g ground beef
- 3 onions
- 2 scallions
- 2 hard-boiled eggs
- 12 green olives
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon ground chili
- 50 g beef fat or oil
- Salt and pepper to taste
- 24 empanada dough discs
Step-by-step
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- Chop the onions in the mixing bowl 4 sec/speed 5.
- Add the fat and sauté 8 min/120°C/speed 1.
- Add the beef, cumin, paprika, ground chili, salt and pepper and cook 8 min/100°C/reverse/spoon speed.
- Turn into a bowl, add scallion, hard-boiled egg and olives, and chill in the fridge.
- Fill the dough discs and crimp the edges.
- Bake 15 min at 200°C until golden.
Tips
- A cold filling makes assembling easier and locks in the juices.
- Brush with beaten egg for a shiny golden finish.
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