Beef and egg empanadas with pebre dipping sauce
Ingredients
- 125ml extra virgin olive oil
- 2 large brown onions, chopped
- 200g minced beef
- 4 garlic cloves, finely chopped
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp chilli powder
- 1/4 bunch oregano leaves, chopped
- sea salt and freshly ground pepper
- 1/2 bunch flat-leaf parsley leaves, chopped
- 2 boiled eggs, each cut into 6 pieces
- 12 pitted kalamata olives
- 24 raisins
- vegetable oil, for deep-frying
Instructions
Beef and egg empanadas with pebre dipping sauce serves 12 original recipe by smh.com.au.
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