Empanadas de Pino

Instructions

1. Heat the vegetable oil in a large skillet over medium heat. Add the onions and cook until translucent, about 5 minutes.
2. Add the ground beef to the skillet, breaking it up with a spoon. Cook until the meat is browned, about 8-10 minutes.
3. Stir in the paprika, cumin, salt, and black pepper. Cook for another 2 minutes to allow the spices to bloom.
4. Pour in the beef broth and add the raisins. Simmer for 5 minutes, allowing the mixture to thicken slightly. Remove from heat and let cool completely.
5. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
6. Place an empanada disc on a clean surface. Spoon about 2 tablespoons of the beef mixture onto one half of the disc. Top with a few pieces of chopped egg and two olive halves.
7. Fold the dough over the filling to form a half-moon shape. Press the edges together and crimp with a fork to seal.
8. Repeat with the remaining dough and filling. Place the empanadas on the prepared baking sheet.
9. Bake in the preheated oven for 20-25 minutes, or until the dough is golden brown.
10. Remove from oven and let cool slightly before serving.