Ingredients:
- 500g ground beef
- 2 onions, finely chopped
- 1 red bell pepper, finely chopped
- 2 hard-boiled eggs, chopped
- 100g green olives, chopped
- 1/2 cup raisins (optional)
- 2 tablespoons paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 500g empanada dough (homemade or store-bought)
- Olive oil for cooking
Instructions:
- Preheat the oven to 200°C (390°F).
- Cook the Filling: In a large skillet, heat the olive oil over medium heat. Add the onions and bell pepper, cooking until soft. Increase the heat, add the ground beef, and cook until browned. Stir in paprika, cumin, salt, and pepper. Remove from heat and let it cool. Once cooled, mix in the chopped eggs, olives, and raisins.
- Assemble the Empanadas: Roll out the dough and cut into circles. Spoon the filling into the center of each dough circle, fold the dough over the filling to form a semicircle, and crimp the edges to seal.
- Bake: Arrange the empanadas on a baking sheet lined with parchment paper. Bake for about 20-25 minutes, or until golden brown.
- Serve: Enjoy your Empanadas Mendocinas warm, with salsa or chimichurri sauce on the side.
