EMPANADAS

Chop the onion and green onions into small pieces. Cook the eggs in boiling water for 10 minutes. Cool and cut into small pieces. Chop the green olives into small pieces. In a saucepan with olive oil, sear the beef (or mushrooms) until its golden. Put the meat on a side and sauté the onions with olive oil until brown. Add salt and pepper. Deglaze the pan with red wine and add the spices (cumin, sweet pepper and chili powder). Add some water, the fat and cook for 3 minutes. Turn off the heat. Cool the filling and add the chopped egg and olives (or chopped mozzarella). For the dough mix the water, butter and salt. Heat it until everything is melted. Add the flour and start mixing until you get a dough. Knead the dough for 5 minutes and let it rest for 10. Divide the dough in 24 pieces, make round balls and spread them into circles with the rolling pin. Fill the dough with the filling, paint with egg and cook in pre-heated oven until they are golden. Enjoy your

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