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Beef and pork empanadas


20 minutes


30 minutes



Beef and pork empanadas
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15 ml (1 tbsp.) vegetable oil
225 g (1/2 lb.) beef, chopped
225 g (1/2 lb.) pork, chopped
1 onion, chopped
1 garlic clove, minced
1/2 red pepper, diced
Salt and freshly ground black pepper to taste
2 ml (1/2 tsp.) ground cumin
30 ml (2 tbsp.) fresh cilantro, chopped
22 ml (1 1/2 tbsp.) tomato paste
60 ml (1/4 cup) sliced black olives
1 package store-bought pie dough
2 eggs, hard-boiled
1 egg, beaten


  1. In a large frying pan, heat oil on high and fry meat, oregano, garlic and red pepper.
  2. Season with salt and pepper.
  3. Add cumin.
  4. Cook meat thoroughly.
  5. Add cilantro, tomato paste and olives. Mix and set aside.
  6. Preheat oven to 180°C (350°F).
  7. Meanwhile, roll out the dough, following the instructions on the package.
  8. Cut into circles measuring 10 cm (4 in.) in diameter.
  9. Slice the hard-boiled eggs.
  10. Place a spoonful of meat on one half of each circle of dough.
  11. Top with one or two slices of egg.
  12. Brush the edge of each circle with beaten egg. Fold circles in half and press edges together firmly.
  13. Brush the top of each empanada with beaten egg and place on baking sheet.
  14. Bake approximately 20 minutes or until the top of each empanada is golden.
  15. Serve hot or warm.

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