beef bouillon cube, dissolved in
hard-boiled eggs, sliced
- 1. Prepare empanada dough and chill.
- 2. Cook the onions and garlic in the vegetable oil and butter until softened. Add the ground beef, cumin, chile powder, paprika, beef bouillon, and salt and pepper to taste.
- 3. Cook the beef, stirring and crumbling the meat, until browned. Add the flour and continue to cook for 5 or 10 minutes more.
- 4. Remove the meat mixture and let cool. The beef mixture will keep up to 2 days in the refrigerator.
- 5. Shape the empanadas: Separate the dough into golf ball size pieces, and roll into smooth balls. Let rest for 5 minutes. On a floured surface, roll each ball of dough into a 6 inch diameter circle, about 1/4 inch thick. Add 1 tablespoon of the beef filling, a few raisins and some chopped olives, and a slice of hard boiled egg to the middle of the circle.
- 6. Brush the edges with water and fold the pastry in half over the filling, to make a semi-circle.
- 7. Seal the edges by pressing down with your fingers. Brush the sealed edge lightly with water, then turn the edge toward the middle and press with your fingers to seal.
- 8. Mix the egg yolk with 2 tablespoons milk, and brush the empanadas with the mixture.
- Bake at 350 for 25-30 minutes, or until golden brown.