If you are using the hard boil the eggs get them going first. This allows them to cool down while preparing everything else.
4 Hard Boiled Eggs
Dice and fry the onion until translucent
2 large Yellow Onions
Add the ground beef to the cooked onions. Cook until the beef is almost done. Don't cook them all the way so that they do not dry out in the oven.
3 lbs Ground Beef
In a separate bowl mix the flour and water. Mix until fully dissolved into a thin paste.
2 tbsp Flour, ¼ cup Water
Drain the beef and onion mix. Then add all spices and mix well.
2 tbsp Cumin, 2 tsp Paprika or Cayenne Pepper, 2 tsp Oregano
Add the flour and water mixture to the beef and onions. Stir well until it has thickened a bit.
Add raisins and mix well. Set aside and allow a half hour to an hour for the mixture to cool down.
1 cup Raisins
Preheat oven to 400 degrees.
Fill each empanada disc with filling 1 hard boiled egg slice and 1 black olive unsliced. We typically put the egg and olive on opposite ends. If you are not using the hard boiled eggs put 2 olives in each empanada.
1 16oz Can of Jumbo Pitted Black Olives, 2 packs Goya Empanada Baking Discs
Fold the disc over the filling and crimp the edges and place them on a baking sheet.
Once you have the baking sheet filled. Coat them with the egg wash and place in the oven for 18-22 minutes. Pull them when the tops are starting to turn golden.
1-2 large Eggs