MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chilean Beef & Olive Empanadas
Categories: Beef, Vegetables, Chilies, Breads
Yield: 20 servings
1 lb Ground beef
1/2 lg Onion; fine chopped
3 lg Hard-boiled eggs; chopped
1/3 c Green olives; pitted, chopped
1 tb Ground cumin
1 tb Chilli spice mix
1 ts Smoked paprika
1 ts Salt
1/2 ts Pepper
1 lg Egg; beaten
28 oz (2 pkg) empanada dough
- disks; thawed
Salsa verde (optional)
Set oven @ 400?F/205?C.
In a large skillet, cook beef and onion over medium heat
until beef is no longer pink and onion is tender, 6-8
minutes, breaking up beef into crumbles; do not drain.
Stir in hard-boiled eggs, olives and seasonings; heat
through. Remove from the heat.
Brush beaten egg over edges of dough circles. Place 3
tablespoons filling on 1 side of each. Fold dough over
filling. Crimp edges and press to seal. Place on
parchment-lined baking sheets. Brush tops with remaining
beaten egg. Refrigerate for 15 minutes.
Bake until golden brown, 20-25 minutes; serve warm with
salsa verde if desired.
Recipe by Kristyne McDougle, Lorain, Ohio
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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Greetings, Ben Collver
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