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Empanadas de Pino



– 6 tablespoons olive oil, divided – 1 cup 1/4-inch diced white onion (about 1/2 medium) – 1 pound lean ground beef – 1 teaspoon ground cumin – 1 teaspoon ground paprika – 1 teaspoon salt, or more to taste – 1 teaspoon pepper, or more to taste – 3 hard-cooked eggs, chopped – 1 cup shredded Real California Hispanic-Style Manchego cheese – 24 black olives, chopped – 1/4 cup raisins – 24 empanada shells, thawed (see note)
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Prep time: 30 minutes

Cook time: About 1 1/4 hours

Preheat the oven to 425°F. Coat 2 large baking rimmed sheets with 2 tablespoons oil and set aside.

In a large skillet over medium heat, warm 2 tablespoons oil. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Add beef, cumin, paprika, salt, and pepper and cook, stirring occasionally and breaking up beef, until beef is no longer pink, 5 to 7 minutes. Remove from the heat and stir in eggs, cheese, olives, and raisins. Add more salt and pepper to taste.

Working one at a time, place empanada shell in your palm, spoon about 2 1/2 tablespoons beef mixture into the center, fold shell in half, and seal. Place filled empanadas on prepared baking sheets and press edges closed with the tines of a fork.

Brush empanadas with 2 tablespoons oil. Use a fork to make vents in tops and bake until golden brown, 18 to 20 minutes. Serve warm. Makes 24.

Note: Empanada shells are rounds of raw dough, sometimes known as puff pastry dough for turnovers. Look for them in the freezer section at Latin markets and online.

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