Claudia's Amazing Mouth Watering Empanadas!

Ingredients

1 pound of lean hamburger meat (at least 93% lean)
2 packets of Empanada Discs (We used the Goya brand)you can find them in the frozen section by the taquitos at Kroger.
2 yellow onions
1/2 Green Pepper and 1/2 Red Bell Pepper Chopped
Salt and Pepper to Taste
Paprika to taste
1 Dash of Cumin
2 boiled eggs (chopped finely)
1 jar of Spanish Green Olives
Water in a cup (room temperature)
1 Beaten Egg with a dash of paprika

Step Uno: Put 3 tablespoons of vegetable oil in a frying pan. Saute the chopped onion and peppers. Once they attain a softer color add ground beef and spices. Cook for 10 minutes-you will smell the amazing Argentinean aroma when it is done!


Step Dos: Separate the Empanada Discs (I ended up using 17 discs (there are 10 in each packet). Pour 2 big tablespoons of the meat filling on top of the disc. Place a few slices of the chopped egg and a couple of olives on top of the filling. Lightly wet the areas of empanada that do not have filling (the sides). This will ensure that the empanada filling doesn't come out when you close the disc.

Step 3: Create a half moon as you close the empanada. With a fork press the ends of the dough all the way around to help create a tight seal. Make pretty folds with the end (GOOD LUCK mine weren't pretty) this isn't necessary just looks fancy.)

Step 4: Beat an Egg with a little dash of paprika. With a brush-brush each empanada with the egg. This will give the empanadas a nice color. Bake empanadas at 350 degrees for approx 15-20 minutes until Golden Brown. Depending on your oven you can turn the empanadas at half of the time to ensure each side is cooked nicely.