Argentine Empanadas- meat filling (ground beef- "picadollo")

I recently posted a recipe for the empanada shells, but what are empanadas without a filling?!? I was waiting on the recipe from my Mom, in Argentina, since my cookbooks are packed away in storage and we are on the road, traveling. As a result, I have not been able to make empanadas in a while. The last time I did, I made it from "memory" or "taste", so I wanted a recipe to give to you... Here goes! 

Meat Filling

 

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

Directions:

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: 

Www.foodfreak.net

Www.buckelistjourney.net

Www.buenostours.com