I'm going to be using frozen Goya discs. I am going to fry the empanadas. I will look into finding a recipe for a good dough that can be fried and made from scratch. If you have one, please leave me a comment. Thanks.

I usually make a Cuban picadillo and use the leftovers for the empanadas, but today I decided to make the filling Argentinian style. (It turned out really good, my husband gave me a thumbs up!)

1 1/2 pound ground beef
1 large yellow onion chopped (I use red, remember the yellow make me cry, so half a large red onion for me)
1/2 cup green olives, finely chopped
2 tablespoons raisins
1 tablespoon ground paprika
1 tablespoon cumin
3 hard boiled eggs, finely chopped

vegetable oil for frying

Brown your ground beef and drain. In a skillet sautee your onions in a little olive oil, add your ground beef and all other ingredients except the eggs. Cover and simmer for about 20 minutes. Let cool.

Boil your eggs and chop them. Incorporate them into the ground beef mixture. Shhh! When I went to grab my raisins, I realized I was all out. That's why there is no picture of the raisins. So I chopped up a couple of prunes instead, and I actually think it tasted better than the raisin. Don't tell my husband! LOL! Defrost your discs and lay them out on a working surface. Wet the edges of your disc with water (use your fingers).  With a slotted spoon place about 2 of tablespoonsful of your ground beef mixture in the center and fold over. Using a fork press the edges together. (Make sure the side ares sealed, you do not want oil to seep into them when frying).  Repeat this process for all your discs.  At this point you can refrigerate or freeze those that you don't not plan to eat right away.

Heat about an haf an inch of oil in a heavy skillet and place your discs one or two at a time (depending on the size of your pan) into the hot oil. Watch the heat, turn it down if the discs brown too quickly. Brown on both sides and remove to a paper towel-lined plate.
Posted by Ivonne at 12:39 PM I'm always cooking up something.
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