Ingredients
1 pound ground beef1/2 large onion, finely chopped3 hard-boiled large eggs, chopped1/3 cup chopped pitted green olives1 tablespoon ground cumin1 tablespoon chili powder1 teaspoon smoked paprika1 teaspoon salt1/2 teaspoon pepper2 packages (14 ounces each) frozen empanada dough discs, thawed1 large egg, beaten Salsa verde, optional
Preparation
Preheat oven to 400°. In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef into crumbles; do not drain. Stir in hard-boiled eggs, olives and spices; heat through. Remove from the heat.
Brush beaten egg over edges of dough circles. Place 3 tablespoons filling on 1 side. Fold dough over filling. Crimp edges and press to seal. Place on parchment-lined baking sheets. Brush tops with remaining beaten egg. Refrigerate for 15 minutes.
Bake until golden brown, 20-25 minutes; serve warm with salsa, if desired.
