Argentinean Beef Empanadas

Argentinean Beef Empanadas:

Recipe for the empanada filling from www.turntablekitchen.com

For the filling:

1 pound of lean ground beef
1 tablespoon of smoked paprika
1 tablespoon of ground cumin
1/2 red bell pepper, seeded and diced
1 tablespoon of parsley, chopped finely
1/2 large onion, finely chopped
1 tablespoon of capers, finely chopped
olive oil
1 hard-boiled egg, roughly chopped
1 cup of chopped, canned tomatoes (we used San Marzano)
salt and pepper, to taste

1.) To make the filling, heat approximately two tablespoons of olive oil in a large skillet over medium-high heat. Add the onion and cook for about five minutes (until it begins to soften). Add the pepper and continue cooking for another five minutes or so. Adjust the heat so that you do not burn the onion. Next, add the diced tomatoes with their juices and let cook for a few minutes.
2.)  Add the beef, crumbling it with your fingers. Stir in the spices, capers, and parsley and season with salt and pepper, to taste. Cook until the beef has browned. Stir, occasionally, so that the meat cooks evenly. Stir in the egg and dial down the heat to its lowest point.


* For the empanada dough look at the empanada dough recipe in the labels