Beef Empanadas

These crisp, savory, hand-held pies are Argentinian inspired and a breeze to prepare, plus you can freeze left-overs for easy last-minutes lunches or dinners:
(serves 4)

1 T. EVOO
1/2 cup chopped sweet* onion
2 cloves garlic, minced
1/2 lb. lean ground beef
1 t. cumin
1/2 t. smoked paprika
2 hard boiled eggs, roughly chopped
1/4 cup sliced green olives
2 t. chopped fresh parsley
Sea* salt and freshly ground* pepper, to taste
1 (8 oz.) package refrigerated buttermilk biscuits
Flour, for rolling
1 egg beaten with 1 T. water for egg wash

Preheat oven to 350. Line a baking sheet with parchment paper. Heat oil in a sauté pan over med. heat. Cook onion and garlic until soft, about 5 mins. Add beef and cook until no longer pink, about 7 mins. Stir in cumin, paprika, eggs, olives, parsley, S&P. Remove from heat and cool slightly. Gently roll out each biscuit to a 5-6" circle on a lightly flour work surface. Place about 1/4 cup filling in the center of each circle and fold in half, like a turnover. Crimp edges together with a fork. Brush tops with egg wash and place on prepared baking sheet. Bake on the middle rack until golden brown, 15-20 mins. Serve with a black bean/corn relish, and melon slices.

"When people share their fears with you, share your courage with them."

Have FUN today!!

Love,

MM