How to make
Heat a little oil and fry the onions until softened. Add the chopped pepper and the garlic after.
Put in all of the mince and stir very well.
Add the finely chopped tomatoes and olives and let the mixture come to a boil.
Reduce the heat and saute for another 10 or so minutes. Remove the mixture from the heat and season with black pepper and salt.
From the phyllo pastry, cut out circles about 3″ (7 cm) in diameter. On one end of each circle, put 2 tsp of the mince blend.
Fold to form a crescent. Press the edges with a fork or your fingers.
Heat the oil in a deep pan and fry the Empanadas until they are ready.
