Ingredients

• 16 discs Empanada dough discs
• 500 grams Ground beef
• 1 large Onion
• 1 medium Red bell pepper
• 2 large Hard-boiled eggs
• 50 grams Green olives, pitted
• 1 tablespoon Ground cumin
• 1 tablespoon Sweet paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 Egg (for egg wash)

Instructions

1. 1

   Finely dice the onion and red bell pepper. In a large skillet, sauté the onion until translucent, then add the bell pepper and cook for another 3-5 minutes.

2. 2

   Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned, draining any excess fat.

3. 3

   Stir in the ground cumin, sweet paprika, salt, and black pepper. Cook for an additional 2-3 minutes, allowing the flavors to meld.

4. 4

   Remove the filling from the heat and let it cool completely. This is crucial to prevent the dough from becoming soggy.

5. 5

   Chop the hard-boiled eggs and green olives. Once the meat filling is cool, gently fold in the chopped eggs and olives.

6. 6

   Preheat your oven to 190°C (375°F). Lightly flour a clean surface and lay out the empanada dough discs.

7. 7

   Place about 1-2 tablespoons of the cooled filling in the center of each disc. Be careful not to overfill.

8. 8

   Moisten the edges of the dough with a little water, then fold one half over to meet the other, forming a half-moon shape. Press firmly to seal.

9. 9

   Crimp the edges with a fork or create a traditional 'repulgue' (braided fold) to seal completely and add a decorative touch.

10. 10

    Whisk the remaining egg with a tablespoon of water to create an egg wash. Brush the tops of the empanadas with the egg wash for a golden finish.

11. 11

    Place the empanadas on a baking sheet lined with parchment paper. Bake for 18-22 minutes, or until golden brown and puffed.