2. 1 kg minced meat.
1 kg onion.
3 boiled eggs.
100 g olives.
Spices (cumin, paprika, etc.)
Oil.
48 short pastry discs.
salt and pepper

3. 1- Chop the onions.

4. 2- Fry onions in oil.

5. 3- Add the minced meat.

6. 4- Add salt and pepper.

7. 5- Add spices.
6- Cook.

8. 7- Chop the olives and eggs.
8- Add to meat.
9- Put the filling on the pastry discs.

9. 10- Fold the pastry discs, press the border to close the “empanada”.

10. 11- Press the edges to form the “repulgue”.

11. 12- Put the “empanadas” on a baking pan.
13- Bake for 12 minutes.

13. • Agusto Ceccheti
• Kevin Charras
• Karen Falcón
• Pablo Huinca
• Aldana Manzo
• Micaela Nogueras
• Brian Pal
• Adriana Perero
• Micaela Rementería
• Florencia Saganías
• Tomás Sosa
4 CAD