Empanadas de Pino

  • 1 recipe of empanada dough
  • 1 large onion, chopped
  • 1/2 pound ground beef
  • 2 teaspoons cumin
  • 1 teaspoon chile powder
  • 1 teaspoon paprika
  • 3 cloves garlic, minced
  • 1 beef bouillon cube, dissolved in 1/4 cup hot water
  • 2 tablespoons flour
  • 1/4 cup chopped olives
  • 2 hard boiled eggs, sliced
  • 1 egg beaten with one tablespoon water

Cook the onions in vegetable oil until softened. Add the ground beef, cumin, chile powder, paprika, garlic, beef bouillon, and salt and pepper to taste.

Cook the beef, stirring and crumbling the meat, until browned. Add the flour and continue to cook for 5 or 10 minutes more. Remove the meat mixture and let cool. The beef mixture will keep up to 2 days in the refrigerator.

Separate the dough into 12 pieces, and roll into smooth balls. Let rest for 5 minutes. On a floured surface, roll each ball of dough into a 3 inch diameter circle, about 1/4 inch thick. Add 1 tablespoon of the beef filling, some chopped olives, and a slice of hard boiled egg to the middle of the circle.

Brush the edges with water and fold the pastry in half over the filling, to make a semi-circle. Trim any excess dough off of the edges and seal the edges by pinching to form a rope, or with the tines of a fork. Brush the empanadas with the egg wash and bake at 350 for 25-30 minutes, or until golden brown

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