The Dish: Argentinian empanadas from Jezabel's

Dice and saute onions in olive oil.

Add paprika, cumin, and chili flakes to the onions.

Add the beef and cook until done.

Mix in green olives and scallions, then chill the mixture.

Gather the filling in the middle of the dough.

Add two raisins to each empanada before folding.

Seal the empanadas and create a design on top.

Brush with egg wash for shine.

Bake in the oven until done.

Equipment Needed

Dietary

Allergens