1 1/4 cups finely chopped onion
3 tablespoons butter
300g finely ground beef
1 tablespoon grated cinnamon
Salt and black pepper to taste
1/4 teaspoon cayenne pepper
4 green onions finely chopped
1 tablespoon dried oregano
2 tablespoons all-purpose flour
1/4 cup water
2 hard-boiled eggs, peeled and diced
16 pitted green olives
1/4 cup black currants
1 1/4 cups finely chopped onion
3 tablespoons butter
300g finely ground beef
1 tablespoon grated cinnamon
Salt and black pepper to taste
1/4 teaspoon cayenne pepper
4 green onions finely chopped
1 tablespoon dried oregano
2 tablespoons all-purpose flour
1/4 cup water
2 hard-boiled eggs, peeled and diced
16 pitted green olives
1/4 cup black currants
In a skillet, sauté the onions in butter over low heat until they're soft and golden brown, stirring occasionally
Stir every now and then
Add the meat, cinnamon, salt, black pepper, and cayenne pepper
Cook, stirring and breaking up the meat, until it's well broken down
Add the green onions and oregano
Cook until the meat is tender
Add the flour and stir to combine
Add the water and stir until the mixture thickens
Remove from heat and let cool
When ready to fill empanadas, place a spoonful of the filling followed by a small amount of diced egg, one green olive, and 4 black currants in each
