Ingredients :
- 1 pound ground beef
- 1/2 large onion, finely chopped
- 3 hard-boiled large eggs, chopped
- 1/3 cup chopped green olives
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 large egg, beaten
- 2 packages frozen empanada dough disks, thawed
- Salsa verde, optional
Directions :
- Preheat oven to 400°. 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.
