Empanadas de Pino

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)
• Pitted black olives (1/4 cup, sliced)
• Raisins (1/4 cup)
• Garlic (2 cloves, minced)
• Onion (1 large, finely chopped)
• Ground beef (1 pound)

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 minced garlic to the skillet and cook until the onion is translucent.
3. Stir in the raisins, sliced olives, chopped hard-boiled eggs, cumin, paprika, salt, and pepper. Cook for an additional 2-3 minutes to allow the flavors to meld. Remove from heat and let the filling cool.
4. Preheat the oven to 375°F (190°C).
5. Place a spoonful of the cooled filling onto each empanada dough disc. Fold the dough over to create a half-moon shape and seal the edges by pressing with a fork.
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!