Argentine Beef Empanadas

Ingredients

US measurements with metric in parentheses.

• 12 store-bought empanada discs (or pie dough, rolled and cut)
• 1 tbsp (15 ml) olive oil
• 1 onion, finely diced
• 1 lb (450 g) ground beef
• 1 tsp (2.5 g) ground cumin
• 1 tsp (2.5 g) paprika
• ½ tsp (3 g) salt
• 2 hard-boiled eggs, chopped
• ⅓ cup (50 g) green olives, chopped
• 2 green onions, sliced
• 1 egg, beaten, for brushing

Instructions

1. Heat the oil and cook the onion 5 minutes. Add the beef, cumin, paprika and salt and cook 6 to 8 minutes until browned and at least 160°F (71°C). Cool completely.
2. Stir in the chopped egg, olives and green onions.
3. Heat the oven to 400°F (200°C) and line a sheet with parchment.
4. Put 2 tbsp of filling in each disc, fold over, and crimp the edge with a fork or a rope fold.
5. Brush with the beaten egg and bake 20 to 25 minutes until golden.