Empanadas

Ingredients

300g ground meat

1 onion

2 tbsp olive oil

1 tsp paprika

1/4 tsp cumin

salt

1 tomato

3 eggs

3 green onions

65g olives

750g puff pastry

cheese

For the sauce:

2 tomatoes

Salt

Ground black pepper

Red chili pepper

Heat the oil in a frying pan and fry the finely chopped onion. Add the ground meat and cook until golden brown. Season with spices and cook for a few minutes.

Then add the boiled and finely diced potatoes and stir. Once the ground meat is cooked through, turn off the heat and let the filling cool. You can also freeze it if you're making it in advance.

 Chop the green onions and olives, peel the hard-boiled eggs, and finely chop them. Roll out the puff pastry and cut out circles approximately 12 cm in diameter.

Preheat the oven to 180ºC and line a baking sheet with parchment paper. Combine the cooled mince with the green onions, egg, and olives. Spoon about a teaspoon of filling into each circle of dough and shape into a pie, sealing the edges carefully to create a rim.

Place the pie on a baking sheet, brush with beaten egg, and bake for 20-25 minutes until golden brown. Serve warm with tomato sauce (blend the ingredients in a blender).

Bon appétit!