En una olla con agua hirviendo agregar las cebollas trozadas. Dejar hervir por 5 minutos con una pizca de sal para suavizar su sabor. Luego retirar y dejar escurrir en un colador. (esta fase es opcional, la suelo usar por razones de salud).

En una sartén ya caliente, agregar 3 cucharadas de aceite de oliva, añadir el ajo picado y la cebolla. Cocinar hasta que la cebolla esté transparente. Luego, añadir el tomate, cebollín y pasas. Cocinar por 2 minutos para luego incorporar la carne molida, salpimentar a gusto, añadir ají de color y un poco de orégano.

Ya cocinada la carne, diluir la maicena en 1 vasito de agua fría, y añadir al pino. Revolver por unos 3 minutos para incorporar bien la maicena, esto le dará cremosidad al relleno. Ya preparada, retirar del fuego para dejar reposar. Una vez tibio incorporar las aceitunas y el huevo picado.

Ingredients:

500 gr of ground meat (chicken or beef) Supermarket Stuffing Doughs
2 Onions cut into cubes
3 branches of onion green already chopped
250 Grams of Olives
3 chopped hard-boiled eggs 1 Spoon Tomato paste Grapes Raisins to taste
1 Grated Garlic Clove
1 heaping tablespoon of starch
1 Spoon of Paprika
1/2 teaspoon of orégano
Salt and pepper to taste
A pinch of sugar
Olive oil
Oil for Frying

In a pot with boiling water add the chopped onions. Let boil for 5 minutes with a pinch of salt to soften its flavor. Then remove and let drain in a colander. (this phase is optional, I usually use it for health reasons)

In han already hot frying pan, add 3 tablespoons of olive oil, add the chopped garlic and onion. Cook until the onion is transparent. Then add the tomato, onion green and raisins. Cook for 2 minutes and then add the ground meat, season to taste, add paprika and a little orégano.

Once the meat is cooked, dilute the starch in 1 glass of cold water, add to the pine. Stir for about 3 minutes to incorporate the cornstarch well, this will give the filling a creaminess. Once prepared, remove from heat to let rest. Once warm, add the olives and the chopped egg.

Previously heat the oil well. Then Fill the center of the dough, moisten yogur fingers with water and surround the edge of the dough with it, close the dough by applying slight pressure with yogur fingers. With the help of a fork mark the dough to seal the empanada.

Fry until golden brown, remove from oil and let rest on a plate lined with absorbent napkins! You can accompany it with a chimichurri or sauce of yogur choice. Enjoy the Recipe! 💛✨