Empanadas filled with meat and olives

  • Empanadas filled with meat and olives (1)

Empanadas filled with meat and olives

Fry 500 grams of ground beef in some oil with a diced onion and 1 can of strained tomatoes. Flavor with chili pepper, salt and ground cumin.

Gently fry and reduce and add the chopped black olives at the last minute.

Divide the cooled beef mixture among 20 - 25 circles of shortcrust or puff pastry. Fold over, pressing the edges of the pastry with a fork to seal. Brush the empanadas with lightly beaten egg or some milk and bake in the oven for 15 minutes at 220º C.Serve with Aviko Jalapeno Snacks.

Delicious with vegetables like braised zucchini, eggplant, corn and tomato.