Dough
4 cups (heaping) of wheat flour
1 cup (heaping) of margarine
1 cup (heaping) of butter
1 cup (heaping) of warm water
2 tablespoons of salt
Filling
1 tablespoon of oil
500g of ground beef
1 teaspoon of cinnamon
1 tablespoon of margarine
4 large onions, chopped
1 cup (heaping) of white grapes
50g of black olives, pitted
2 hard-boiled eggs, chopped
1 egg, beaten for brushing
Salt to taste
Paprika to taste
Dough
4 cups (heaping) of wheat flour
1 cup (heaping) of margarine
1 cup (heaping) of butter
1 cup (heaping) of warm water
2 tablespoons of salt
Filling
1 tablespoon of oil
500g of ground beef
1 teaspoon of cinnamon
1 tablespoon of margarine
4 large onions, chopped
1 cup (heaping) of white grapes
50g of black olives, pitted
2 hard-boiled eggs, chopped
1 egg, beaten for brushing
Salt to taste
Paprika to taste
Dough: In a bowl, combine the flour, margarine, butter, water, salt, and work the dough until it's at the right consistency to roll out. Reserve
Filling: In a pan, heat the oil, add the ground beef, salt, cinnamon, paprika, and cook until well browned. Reserve
In another pan, melt the margarine, sauté the onions, and add the white grapes
Combine the sautéed onions with the reserved filling
Roll out the dough on a floured surface, cut out 15cm diameter disks
Fill the empanadas and top the filling with black olives and chopped eggs
Brush with the beaten egg and bake in a medium-hot oven for 20 minutes.
