Ingredients
- 500 g ground beef
- 2 large onions
- 1 red bell pepper
- 50 g raisins
- 12 green olives, chopped
- 2 hard-boiled eggs, chopped
- 1 teaspoon cumin
- 1 teaspoon paprika
- 50 g oil
- Salt and pepper to taste
- 24 empanada dough discs
Step-by-step
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- Chop the onion and bell pepper in the mixing bowl 4 sec/speed 5.
- Add the oil and sauté 8 min/120°C/speed 1.
- Add the ground beef, cumin, paprika, salt and pepper and cook 8 min/100°C/reverse/spoon speed.
- Turn into a bowl, add the raisins, olives and hard-boiled egg, and mix.
- Chill the filling in the fridge.
- Fill, crimp and bake 15 min at 200°C.
Tips
- The raisins can be soaked in warm water before using.
- The touch of sweetness is characteristic of the Mendoza version.
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