Empanadas de Pino

Ingredients

• 10 empanada dough discs
• 1 lb ground beef
• 2 onions, finely chopped
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 2 hard-boiled eggs, chopped
• 10 black olives
• 1/4 cup raisins
• 1 egg, beaten, for egg wash
• Salt and pepper, to taste

Instructions

1. 1Cook the onions slowly in oil over low heat until very soft and sweet, about 15 minutes.
2. 2Add the ground beef, cumin, paprika, salt, and pepper, and cook until browned; let the pino filling cool completely (ideally overnight).
3. 3Place a portion of pino in the center of each dough disc, then add a piece of hard-boiled egg, an olive, and a few raisins.
4. 4Fold the dough over into a half-moon and crimp the edges to seal (the classic repulgue fold).
5. 5Brush each empanada with beaten egg and place on a baking sheet.
6. 6Bake at 400°F (200°C) for 25-30 minutes until deep golden brown.

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