Serves 8
Directions
- 1Sauté the onion in oil with a little water until tender and soft.
- 2Add cumin, ají color, and oregano, and sauté for a few more minutes.
- 3Add the diced beef and a splash of water, then cook until the mixture is thick and creamy.
- 4Season with salt, then remove from heat and let cool on a baking sheet.
- 5Combine flour, salt, butter, egg, white wine, and hot water in a bowl to form the dough.
- 6Knead the dough, then let it rest inside a plastic bag for 30 minutes.
- 7Divide the dough into eight equal parts, roll them into thin discs, and fill each with the pino mixture, a hard-boiled egg half, and an olive.
- 8Fold the edges of the dough to seal the empanadas, then place them on a greased baking sheet.
- 9Brush the empanadas with beaten egg.
- 10Bake in a preheated oven at 200°C.
Ingredients
- 1 kg onion, diced
- 1/2 kg posta negra beef, diced
- 1 tbsp cumin
- 1 tbsp oregano
- 1 tbsp ají color
- to taste salt
- 500 g flour
- 1 tsp salt
- 60 g butter
- 1 egg
- 50 cc white wine
- 150 cc hot water
- 1 whole egg, beaten
- 4 halves hard-boiled egg (optional)
- 8 whole olive (optional)
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