Treat Alert!!! You are going to love this! My friend Maria - who is from Argentina (hi friend! I know you are reading!!!) shared this recipe with me. You must know, this is not an exact recipe... I am recreating it to the best of my ability. They turned out great, though. I now want to share it with you all:
1 large onion, chopped
1 pound lean ground beef
2 teaspoons sweet paprika
1/2 cup pitted green olives, chopped
2 hard-boiled eggs, chopped
Salt to taste (you can use adobo)
1/2 teaspoon crushed red pepper flakes (optional)
1 package of empanada discs, thawed in the refrigerator (Brand recommended: La Saltena - Hojaldrada)
Note> This recipe makes more meat than needed for a pack of empanada discs. You can freeze it for future empanada making or add it to spaghetti sauce, also yummy.
Cook chopped onions in a little bit of vegetable oil until just before they begin to turn golden. Add the gound beef, sweet paprika, crushed red pepper flakes (if decided) and salt (or adobo) to taste. Cook throughly. Set aside and allow to cool. Add chopped eggs and green olives.
Place a spoonful of the meat mixture on each round (don't over fill), fold in two and stick edges together. The shape should resemble that of a half-moon. You should have a 2/3 to 1/2 inch flat edge of pastry to work with. Seal by twisting edge, step by step, between thumb and index finger, making sure to add pressure before releasing the pinch and moving on to the next curl.
Preheat oven to 350 degrees F. Place empanadas on a parchment paper lined baking sheet (I use my Silpat). Cook according to empanada disc's package directions.
The edge folding requires practice to get it right...