1 lb of ground meat (yields 24 empanadas)
1 red bell pepper
1 green bell pepper6
1 whole garlic
1 yellow onion
Oregano (dried of fresh, I used dried)
Parsley (dried of fresh)
Three hard boiled eggs
Sliced green olives
Garlic Salt, or regular salt.
Olive oil for sauteeing
Egg for egg wash
24 empanada dough rounds.
For those in South Orange County, you can get them at Villa Roma Market, on La Paz and Mcintyre.
Other market like Hispanic or Middle Easter ones usually carry them as well. If not, here's an easy recipe to make them yourself.
Ok here's how you prepare the empanadas:
In a pan heat the olive oil. Dice the vegetables and the garlic as small as you'd like them (each family has it's own preference on the size of certain veggies) and saute until almost gold and soft. Add the ground beef and cook on medium heat until thoroughly cooked.
Add spices and salt. Once cooked, let cool down. Chop hard boiled eggs and add to the beed with the olives.
Have a bowl of water close to you.
Separate each dough round and place on your palm. Place a spoonful of beef mix on the center of dough. Place your fingers on the water and dab on the borders of the dough so that it closes well. Close dough in half so that it looks like a half moon and then, you can either do the famous repulgue
Here's a video how:
or you can place the empanada on the counter and with a fork, seal the borders.
Thank you my MyColombianRecipes for the picture.
If you have a kitchen brush, use it to brush the egg wash on top of the empanadas after you place them on a lightly greased pan. Bake in the oven for 25 mins or until golden at 350. Enjoy!