1 pound of ground beef
3 medium to large-sized onions chopped (there is usually an equal ratio of meat poundage to onions!)
1/4 c. Chopped red pepper (optional)
1 beef bullion cube
1-2 tsp. paprika
1-2 tsp. oregano
1/2 tsp. cumin
2 T. flour
1/2 c. chopped green olives
2 chopped, hard-boiled eggs
sauté onions with chopped red peppers. Add beef and brown it. Add seasonings and flour. When taste is to your liking, add olives and boiled eggs.
Directions for making empanadas:
Fill a small cup or bowl with warm water. Lay out empanada shells on counter/table. Fill shells with a couple of spoonfuls (depending on how large the shells are) of meat filling. Dip finger in water and run around edge of a shell. Fold shell in half, and either press and seal with fork tines (easiest way), or do a fold and press method as in the top picture.
Bake: place on cookie sheets an inch apart. Break and egg in a bowl and mix. Brush on empanadas when they are ready to go in the oven. Bake in 375* oven until golden brown (about 20-25 minutes). Let cool for 5 minutes, and enjoy!
Photos used from: