MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Chilean Beef & Olive Empanadas
Categories: Beef, Vegetables, Chilies, Breads
     Yield: 20 servings

     1 lb Ground beef
   1/2 lg Onion; fine chopped
     3 lg Hard-boiled eggs; chopped
   1/3 c  Green olives; pitted, chopped
     1 tb Ground cumin
     1 tb Chilli spice mix
     1 ts Smoked paprika
     1 ts Salt
   1/2 ts Pepper
     1 lg Egg; beaten
    28 oz (2 pkg) empanada dough
          - disks; thawed
          Salsa verde (optional)

 Set oven @ 400°F/205°C.

 In a large skillet, cook beef and onion over medium heat
 until beef is no longer pink and onion is tender, 6-8
 minutes, breaking up beef into crumbles; do not drain.
 Stir in hard-boiled eggs, olives and seasonings; heat
 through. Remove from the heat.

 Brush beaten egg over edges of dough circles. Place 3
 tablespoons filling on 1 side of each. Fold dough over
 filling. Crimp edges and press to seal. Place on
 parchment-lined baking sheets. Brush tops with remaining
 beaten egg. Refrigerate for 15 minutes.

 Bake until golden brown, 20-25 minutes; serve warm with
 salsa verde if desired.

 Recipe by Kristyne McDougle, Lorain, Ohio

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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