Empanadas de Carne: Meat Turnovers

Ingredients:

12 - 15 empanada shells
1 tbsp. olive oil
2 large onions, chopped
4 spring onions, chopped
4 garlic cloves, chopped
1 lb ground beef
2 tsp vinegar
1 tbsp oregano
1 tsp paprika
1 tsp cumin
1/2 cup green olives, chopped
1/2 cup raisins
2 hard-boiled egg, chopped
salt and white pepper to taste
1 tbsp sugar
butter



Instructions
Defrost the empanada shells.

Mix the ground beef with the vinegar and the cumin in a bowl.

Heat the oil and sautee the onion until golden. Add the garlic and sautee for less than a minute. Add the ground beef and brown. Drain off the fat, add the rest of the spices, cover and let cook in medium to low heat for abt 1/2 hour. Remove from heat. Add the sugar, the olives, raisins and egg, mix well. Allow to cool a few minutes.

Scoop the meat mixture (about a tablespoon) onto the shell. Fold the shell, forming a semi-circle. Close the empanada by passing a fork though its open edge, merging both sides of the shell.

Brush the tops of the empanadas with a bit of water or milk. Bake in oven at 400 F. until golden.