Chilean Empanadas de Pino with Beef, Onions and Olives

1. 1

   In a skillet, sauté chopped onions until translucent. Add ground beef and cook until browned.

2. 2

   Stir in chopped hard-boiled eggs, black olives, cumin, paprika, salt, and pepper. Cook for 5 minutes.

3. 3

   Preheat the oven to 400°F (200°C) and prepare a baking sheet.

4. 4

   Roll out the empanada dough and cut into circles. Place filling in the center of each circle.

5. 5

   Fold the dough over to create half-moons, sealing the edges with a fork.

6. 6

   Brush the tops with beaten egg for a golden finish, then place on the baking sheet.

7. 7

   Bake in the preheated oven for 25-30 minutes or until golden brown.

Per serving