How to make
Oven - 180°C;
Two flat trays with baking paper.
The eggs are boiled for 10-12 minutes. Peel and cool them to room temperature.
In a deep frying pan, heat the olive oil, add the chopped onion, stew for 1-2 minutes, until it softens and add the green pepper (finely chopped), add the minced meat and stir until it turns into crumbs.
Then add all the spices and cook for another 1-2 minutes. Pour the broth /about 200 ml/ and leave it on a moderate to low heat, until the liquid is completely absorbed.
Remove it from the heat and add the raisins, olives and diced eggs. Season with salt and freshly ground black pepper. Cool it completely.
The puff pastry is opened up, slightly rolled out with a rolling pin and with a large mold, which is about 12 cm, circles are cut out - a total of 16-18 pieces. 1 tbsp. of the completely cooled stuffing is placed in each circle, spread the edge of the dough lightly with water, transfer the dough and seal with your fingers or use a fork.
The empanadas are spread with melted butter and re left in a cool place, until the oven heats up.
Bake at 180°C for about 20-25 minutes.
The empanadas with ground beef and green olives are very tasty!
Note: The quantity in the recipe is a lot - for 18 pcs. of empanadas. It can be split in half.
Despite the rules for using the puff pastry, I reassembled the scraps, chilled them and rolled them out to use up the filling. They don't puff up as well, but they have a decent look.
