Emapandas

I adapt the original recipe I have for Empanadas de Horno and use a yeast dough rather than a shortcrust. Either will do.

Ingredients
Filling
1 medium onion, finely chopped
2 tbsp olive oil
250 gm lean tender beef cut into small cubes or mince
1 tbs sultanas
1 scant tsp dried chilli (optional)
1/2 tsp paprika
1/4 tsp ground cumin
salt
freshly ground black pepper

To prepare
1/2 kg shortcrust or plain yeast dough
2 hard boiled eggs
6 stoned green or black olives

Method
For Filling
Heat olive oil in frying pan, and gently fry onions until soft.
Add chilli, paprika and cummin and heat through for 2 minutes.
Add meat and brown.
Add sultanas, salt/pepper to taste and 3 tbs water.
Heat through until the water evaporates.
Set aside