Meat empanadas

First, prepare the filling. Add a good splash of GOYA® Puro Olive Oil to a frying pan on medium heat and when hot, add the peeled and chopped onion and garlic and cook for 3 minutes. Stir continuously.

Next, add the minced meat and cook for 3 more minutes or until the meat has released some of its juices and is almost cooked.

Now add a little more GOYA® Puro Olive Oil if necessary and add all the spices along with the salt.

Add the tomato sauce and mix well using a wooden spoon. Cook for a further 2 minutes so the flavors intermingle and then remove the pan from the heat.

Finally, add the hardboiled eggs chopped with the GOYA® Salad Olives and mix until they are incorporated with the rest of the ingredients. Adjust the seasoning if necessary and remove the pan from the heat. Leave the filling to cool a little before making the empanadas.

Preheat the oven to 390°F.

Place the pastry circles on the worktop and add 2 tablespoons of the meat filling on one side and fold in half to form the empanadas. Next, seal the empanadas as you prefer - you can seal the dough with a fork so that the filling does not come out, or you can roll the dough over itself at the end to close it. The latter is the traditional method and is the one which we have used.

Once all the empanadas are ready, place them on a large oven tray covered with baking paper.

Finally, glaze the empanadas with beaten egg and bake at 390°F for 20-25 minutes or until golden.