BEEF EMPANADAS

Ingredients :

• 2 packs of 24 puff pastry empanada discs.

• Or Homemade empanada dough (see recipe)

For the meat filling:

• 4 tablespoons of oil

• 1 chopped onion.

• Salt and pepper - to taste

• 1 tbsp oregano

• 1 tbsp sweet paprika

• 1 kg of minced meat

• 1 can of tomato puree

• 10 olives (optional)

• 2 chopped hard-boiled eggs 1 beaten egg - to paint the empanadas.

Preparation: Meat filling :

• Heat the oil in a large skillet, add the chopped onion, and cook until the onions are soft and translucent.

• Add the ground beef, stir, and cook over medium heat until the beef is fully cooked.

• Add the tomato puree. Taste and add salt and pepper to taste, along with any other seasonings according to your personal taste. The sauce should be almost completely absorbed.

• Let the ground beef cool completely and add the chopped egg and chopped olives before using it to fill the empanadas.

To assemble and bake the meat empanadas:

• Place a good spoonful (or two) of the meat filling in the center of each empanada round or disc.

• Fold the empanada discs over and use your fingers to seal the edges.

• Another option is to use a fork to press and seal the edges of each empanada.

• If you have time, refrigerate the empanadas for 30 minutes to an hour, this will help them seal well.

• You can also prepare and assemble them the day before to bake them just before serving OR freeze them individually wrapped.

• Preheat oven to 400F (200C) for medium-sized empanadas, or 375F (190F) for smaller empanadas (even if they are from the freezer).

• Place the empanadas on a baking sheet, lightly greased or covered with parchment paper.

• Brush with beaten egg and cook until golden brown.