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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