Beef empanadas

World Cup fever is what prompted this impromptu empanada addition to today's menu. Argentina vs Iran was on and my wonderful Argentine friend came over to watch with me sooo I decided to make these delicious meat pies!!! Enjoy....and Eat on!!

Empanada dough:(Allrecipes.com)

2 cups all-purpose flour

1/2 teaspoon salt

1/3 cup sugar

1 egg yolk

1/2 cup water

2 tablespoons all-purpose flour 

2 tablespoons melted butter for brushing

Empanada Filling:

2 tablespoons olive oil

1 pound ground beef

1 tablespoon garlic salt

2 tablespoons tomato paste

2 tablespoons vinegar

2 teaspoons ground cumin

1 teaspoon chili powder

1 teaspoon dried oregano

1 teaspoon seasoned salt

5 cloves garlic, minced

1 green bell pepper, chopped

1 red bell pepper, chopped

1 medium onion, chopped

4 boiled eggs, chopped 

Green olives, sliced

Directions:

Whisk together the 2 cups flour, salt, and sugar in a bowl until evenly blended; make a well in the center of the mixture. Whisk the egg yolk and water together in a small bowl until smooth; pour into the well and mix to form a stiff dough. Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Roll the dough with a rolling pin until thin, sprinkling with flour to prevent from sticking. Brush with melted butter and roll it like a jelly roll. Cut with a sharp knife into 1 1/2-inch slices. Roll each piece into a circle and fill with about 1 tablespoon filling. Fold over into half moons and seal. Fry for 6-7 minutes or until golden. 

Empanada filling Directions:

Heat olive oil on medium heat. Start to brown meat. While meat is cooking add in all your seasonings including tomato paste, but not eggs or olives. Once done stir in eggs. Before sealing empanadas place a slice if green olive in it.