Chopped black olives (only a few pieces to be used in each empanada)
Hard-boiled eggs cut into quarters (1 quarter per empanada)
¼ cup vegetable broth
Olive oil for cooking
1 tbsp flour
Salt, pepper, cumin, oregano, paprika to desired taste
Instructions
Brown the mince and set aside, draining the fat
In a pan, brown the onions until translucent, add the spices and broth and cook for 2 minutes. Add the flour to thicken the sauce and cook on low heat for a further 3-4 minutes
Allow mince mix to cool completely before using
When ready to bake, spoon 1 tablespoon of beef mince mix in the center of each empanada discs, top with a quarter egg and black olive pieces
Close and seal the empanadas, brush the top of each empanada with beaten egg and bake for 25-30 minutes if using real dough (20 mins for puff pastry), in an oven pre-heated to 375°F
Recipe by Tropicsgourmet at https://tropicsgourmet.com/empanada-twist-fast-food/