Argentinian Beef Empanadas Recipe

Set racks in upper and lower thirds of oven and preheat to 450 degrees F. Line 2 large baking sheets with parchment paper.

Cook beef in a large heavy skillet over medium-high heat stirring and breaking up lumps until no longer pink 4 to 5 minutes. Transfer beef to a small bowl with a slotted spoon and pour off grease from skillet. Melt butter in skillet and saute onions and green onion stirring occasionally until tender about 5 minutes. Return beef to skillet and stir in hard-boiled eggs olives raisins cumin salt and pepper. Transfer mixture to a shallow bowl and chill until cooled 10 to 20 minutes.

Unfold 1 pastry sheet keeping remaining chilled onto a lightly floured surface dust lightly with flour and roll out into a 12-inch square. Cut 4 (5 1/2-inch) rounds from pastry. Brush a 1/2-inch border around edges of 1 round with water using a small brush or fingertip. Spoon about 3 tablespoons of filling onto half of round. Fold other half over filling and press edges together firmly. Crimp edges with a fork and transfer to one of prepared baking sheets. Repeat with 3 remaining rounds. Form 12 more empanadas in same manner with remaining pastry and filling arranging them about 1 1/2 inches apart on baking sheets.

Brush tops of empanadas with beaten egg. Bake switching position of sheets halfway through until golden brown about 15 minutes.