Beef Empanadas

• 1 12 cups apple juice
• 1 tablespoon chicken bouillon powder
• 12 medium yellow onion, chopped
• 2 garlic cloves, finely chopped
• 1 lb rib eye steak, thinly sliced
• 1 tablespoon vegetable oil
• 12 empanada wrappers
• 1 large egg, lightly beaten

1. Preheat oven to 350F.
2. Heat juice in medium, microwave-safe bowl for 1 minute or until warm.
3. Dissolve bouillon in warm juice.
4. Pour into large bowl.
5. Stir in onion and garlic.
6. Add beef to marinade.
7. Massage the marinade with your hands into each slice of beef.
8. Cover; refrigerate for 1 hour.
9. Drain marinade, reserving meat and onion.
10. Heat oil in large skillet over medium-high heat.
11. Cook beef in single layer for 2 to 3 minutes per side or until browned.
12. Repeat with remaining slices of beef and onion.
13. Finely chop cooked meat; place in a large bowl with onion.
14. Place 2 rounded tablespoons beef mixture in center of each wrapper.
15. Fold edge over filling to form a half circle.
16. Crimp edges with the tines of a fork to seal.
17. Place on baking sheet.
18. Brush with beaten egg.
19. Bake for 30 minutes or until golden.
20. Serve warm.

apple juice, chicken bouillon powder, yellow onion, garlic, eye steak, vegetable oil, empanada wrappers, egg

Taken from www.food.com/recipe/beef-empanadas-511646 (may not work)