Holly's LATimes Empanadas

• 3 onions, minced
• 1 tablespoon oil or 1 tablespoon brush pan with butter
• 1 lb ground beef or 1 lb leftover chopped beef or 1 lb roasted lamb
• 12 cup bouillon (2 TB chicken buillon powder in 1/2 c water)
• 1 12 cups raisins
• 1 12 teaspoons cumin seeds, crushed
• 1 12 teaspoons dried oregano
• 20 pitted green olives, chopped
• fresh pepper
• 4 hard cooked hard-boiled eggs, chopped (some of yolks discarded)
• 1 beaten egg, mixed with
• 1 tablespoon water, to glaze tops of empanadas

1. cook onions in large pan til tender, but not browned.
2. add beef and brown lightly, stirring to beak into small pieces.
3. add raisins, cumin seeds, oregano, and olives with bouillon powder and water.
4. cover and simmer 30 minutes.
5. season to taste with freshly ground pepper (and salt if necessary).
6. remove from heat and stir in chopped boiled eggs.
7. cool.
8. place one tablespoon filling in center of round pastry, fold over, and seal edges.
9. ( i buy la saltenas para hornear) you can use pastry crust, bread dough, or won ton covers, cut into 4-5 inch circles.
10. brush tops with 1 beaten egg mixed with 1 TB water.
11. I bake on buttered foil on cookie sheet at 375 degrees, 20 minutes or til browned.

onions, oil, ground beef, bouillon, raisins, cumin seeds, oregano, green olives, fresh pepper, eggs, egg, water

Taken from www.food.com/recipe/hollys-latimes-empanadas-506420 (may not work)