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 Chopped pitted green olives
1 tb Ground cumin
1 tb Chilli spice mix
1 ts (ea) smoked paprika & salt
1/2 ts Pepper
1 lg Egg; beaten
28 oz (2 pkg)) empanada dough
- disks; thawed
Salsa verde; opt

Set oven @ 400ºF/205ºC.

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.

Kristyne McDougle, Lorain, Ohio

Makes: 20 servings

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

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