Argentine Empanadas

Ingredients

• Egg (1, beaten (for egg wash))
• Empanada dough (12 discs)
• Salt and pepper (to taste)
• Paprika (1 teaspoon)
• Cumin (1 teaspoon)
• Hard (boiled eggs - 2, chopped)
• Green olives (1/2 cup, pitted and chopped)
• Red bell pepper (1, finely chopped)
• Onion (1 medium, finely chopped)
• Ground beef (1 lb)

Instructions

1. In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
2. Add the chopped onion and red bell pepper to the skillet and cook until softened.
3. Stir in the chopped olives, hard-boiled eggs, cumin, paprika, salt, and pepper. Cook for an additional 2-3 minutes to combine the flavors. Remove from heat and let the filling cool.
4. Preheat the oven to 375°F (190°C).
5. Place a spoonful of the filling onto each empanada dough disc. Fold the dough over the filling to create a half-moon shape. Press the edges together to seal the empanadas.
6. Brush the empanadas with beaten egg wash to give them a golden color.
7. Place the empanadas on a baking sheet lined with parchment paper.
8. Bake for 20-25 minutes, or until the empanadas are golden brown and crispy.
9. Serve hot and enjoy!